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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - medium onion, finely chopped (1 cup)
  • 2 tablespoons - olive oil
  • 2 ribs - celery, finely chopped (1/2 cup)
  • 1 tablespoons - ground cumin
  • 2 cloves - garlic, minced (2 tsp.)
  • 1 packages - 10-oz. frozen chopped spinach, thawed and squeezed dry
  • 2 cans - 15-oz. diced tomatoes, drained, liquid reserved
  • 1 cans - 15-oz. black beans, rinsed and drained
  • 3/4 cups - quinoa
  • 3 - large carrots, grated (1-1/2 cups)
  • 1 1/2 cups - grated reduced-fat pepper Jack cheese, divided
  • 4 - large red bell peppers, halved lengthwise, ribs removed
  • Directions:

    1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

    2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.

    3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

    4. Fill each bell pepper half with heaping ¾-cup of quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving. 

    Brief Description

    Quinoa adds whole-grain goodness to this dish as well as a serving of protein; freeze this dish for future meals, as well.

    Main Ingredient:


    Category:  Vegetarian

    Cuisine:  Southwestern

    Prep Time: 30 min
    Cook Time: 1 hour(s) 15 min



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    Posted On:

    May 13, 2014

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