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


  • 1 - medium onion
  • 2 tablespoons - olive oil
  • 2 - ribs celery
  • 1 tablespoons - ground cumin
  • 2 cloves - garlic
  • 1 - 10-oz. pkg. frozen chopped spinach
  • 2 cans - 15-oz. cans diced tomatoes
  • 1 cans - 15-oz. can black beans
  • 3/4 cups - quinoa
  • 3 - large carrots
  • 1 1/2 cups - grated reduced-fat pepper Jack cheese
  • 4 - large red bell peppers
  • 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 3/4-cup 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 provides whole-grain goodness and a serving of protein.

    Main Ingredient:

    quinoa, bell peppers

    Category:  Vegetarian

    Cuisine:  American

    Prep Time:
    Cook Time: 1 hour(s) 20 min


    This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein.

    Nutritional Information
    Per 1/2 stuffed pepper:
    Calories: 279
    Protein: 14g
    Total Fat: 10g
    Saturated Fat: 3g
    Carbs: 36g
    Cholesterol: 15mg
    Sodium: 518mg
    Fiber: 10g
    Sugar: 9g


    Vegetarian Times

    Posted By:


    Posted On:

    April 7, 2012

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