Quinoa-Stuffed Peppers Recipe: How to Make Stuffed Peppers
Written by MasterClass
Last updated: Mar 1, 2022 • 3 min read
Quinoa-stuffed bell peppers make for a colorful, healthy meal low in carbohydrates. Learn how to make this easy dinner recipe with different combinations of fillings.
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What Are Quinoa-Stuffed Peppers?
Quinoa-stuffed peppers are peppers with a savory filling of cooked quinoa, vegetables, spices, and cheese. Rich in both protein and flavor, this colorful dish is great to serve as a main dish or side dish. Stuffed peppers make a filling, healthy meal. In addition to protein-rich, gluten-free quinoa, raw bell pepper provides approximately ninety-seven percent of the recommended daily intake of vitamin C, and—despite a natural sweetness—only contains 2 grams of sugar per serving. Red bell peppers also feature vitamin A and beta carotene, while most peppers have trace amounts of vitamin K and vitamin B1 as well.
7 Tips for Making Quinoa-Stuffed Peppers
Prepare quinoa-stuffed peppers for a filling weeknight dinner or weekly meal prep, as they reheat well. To make flavorful quinoa-stuffed peppers, follow these tips:
- 1. Choose your peppers. Any color of peppers works for this dish. Take care to choose bell peppers that are roughly the same size, so they cook at an even rate.
- 2. Cook the fillings before mixing. For best results, cook the quinoa and other filling components separately to ensure they’re fully cooked before baking. For extra flavor, cook the quinoa in chicken or vegetable stock.
- 3. Swap the quinoa. You can use any leftover cooked grains (such as brown rice or farro) that you may have on hand in place of gluten-free, low-carb quinoa.
- 4. Customize the flavors. Add a variety of minced vegetables, and seasonings to the quinoa to make the dish your own. Try vegetables like zucchini or diced sweet potato. Use any kind of cheese or dried spices (like taco or Italian seasoning), depending on what you have on hand. For a stuffed pepper with Mexican flavors, add pico de gallo to the filling and serve with guacamole. For a Mediterranean spin, stuff the peppers with feta cheese and serve with a Greek salad.
- 5. Add more protein. Quinoa has protein, but you can include additional protein like ground beef, chicken, or turkey to the filling. For meatless vegetarian stuffed peppers, add protein with toasted nuts and beans.
- 6. Make dairy-free stuffed peppers. For a dairy-free filling, use vegan cheese or skip the cheese entirely.
- 7. Experiment with toppings. Include toppings such as grated Parmesan, crispy toasted seeds, or a dollop of sour cream.
Cheesy Quinoa-Stuffed Peppers Recipe
makes
2 pepper halvesprep time
15 mintotal time
1 hr 15 mincook time
1 hrIngredients
- 1
Rinse the quinoa and combine with broth in a microwave-safe bowl. Partially cover with a lid (a plate works fine too) and cook for 6 minutes.
- 2
Remove and give quinoa a quick stir; place back in the microwave for 2 more minutes. Remove and let sit for at least 5 minutes to allow the rest of the liquid to be absorbed.
- 3
Uncover, and fluff with a fork.
- 4
Preheat the oven to 450 degrees Fahrenheit.
- 5
In a large skillet over medium-high heat, warm 1 tablespoon olive oil until just shimmering.
- 6
Add the ground beef, and sauté until browned, about 3–5 minutes.
- 7
Add the onion and jalapeño and sauté until softened, about 5 more minutes.
- 8
Add the diced tomatoes, tomato paste, minced garlic cloves, salt, and ¼ cup water. Reduce to medium heat and cook until tomatoes have wilted, about 6–8 minutes.
- 9
Let cool and transfer to a large bowl.
- 10
Cut the bell peppers in half lengthwise and remove seeds and pith.
- 11
Arrange the peppers cut-side up in a baking dish or rimmed baking sheet.
- 12
Drizzle cut side with remaining olive oil and roast until tender but not browned, about 20–25 minutes.
- 13
Meanwhile, add quinoa and beans to the ground meat mixture along with parsley, spices, and lemon juice. Mix well to combine.
- 14
Add 1 cup shredded cheese and mix to combine. Taste and adjust seasoning.
- 15
Remove the roasted peppers from the oven and stuff the peppers with the quinoa mixture.
- 16
Sprinkle the peppers with the remaining cheese and return to the oven. Roast stuffed peppers until the edges of the bell peppers are charred and the cheese has melted, about 10–15 minutes.
- 17
Sprinkle with fresh herbs and squeeze with lime juice for serving.
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