These Quinoa Stuffed Peppers are packed with nutritious flavors from fresh veggies, protein rich quinoa, and Mexican-inspired spice – all topped off with a creamy Cilantro Jalapeno Sauce. And they’re 100% vegetarian and vegan friendly too. Yum!
So next time you’re in a pinch for a healthy and delicious dinner, give this Quinoa Stuffed Peppers recipe a try. Your taste buds – and your schedule – will thank you!
Pre-baking the bell peppers.
After many years of making all sorts of stuffed pepper recipes, I’ve concluded that partially cooking the peppers before stuffing them is the absolute best way to get tender bell peppers. So this recipe calls for baking the peppers for 20 minutes, then stuffing them, then continuing to bake for another 20 minutes. Trust the process. 😉
How can I tell when quinoa is cooked?
Quinoa can be a tricky thing if you’ve never cooked with it before. Quinoa looks somewhat transparent when it’s fully cooked, and the germ (a little spiral tail-like thing) will become visible, partially detaching from the seed. It should be tender but still have a slight bite to it, similar to al dente pasta.
Meal prep this recipe.
You can prepare the filling and stuff the peppers ahead of time, then pop them in the oven when you’re ready to eat. This is a great time-saving hack for busy weeknights.
Storing leftovers.
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2-3 months. Just make sure to thaw them before reheating in the oven.
Variations
Add more protein.
Try adding some black beans, kidney beans, or chickpeas to the filling for an extra dose of protein.
Add more toppings.
Try topping your stuffed peppers with crushed tortilla chips, fresh scallions, or some melted dairy free cheese.
Add more veggies.
You can add in other vegetables such as zucchini, diced tomatoes, or even chopped spinach to boost the nutritional value of the dish. Just make sure to adjust the cooking time accordingly.
Cheesy goodness.
For all the cheese lovers out there, try sprinkling some shredded cheese on top of the peppers before baking. You can use cheddar, mozzarella, or any other favorite cheese. And of course, you can use a dairy free cheese to keep the recipe vegan.
Recipe
Ingredients
- 3 bell peppers
- ½ cup uncooked quinoa
- 1 cup vegetable broth
- ½ yellow onion chopped
- 1 cup mushrooms chopped, any variety
- 2 cloves garlic minced
- 2 tbsp taco seasoning
- ½ cup canned tomato sauce or crushed tomatoes
- 1 cup corn kernels fresh or frozen
- olive oil
- cooking spray
- salt and pepper to taste
For the Cilantro Jalapeno Sauce:
- 1 cup cilantro leaves fresh
- ½ cup plain dairy free yogurt such as coconut yogurt
- 1 jalapeno seeds removed
Instructions
Prep the Bell Peppers:
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Preheat the oven to 350 degrees Fahrenheit.
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Slice bell peppers in half lengthwise, leaving stems intact. Remove seeds. Spray a baking pan lightly with non-stick cooking spray and place the bell peppers inside, open side up. Bake the peppers for 20 minutes – you can continue preparing the filling while they cook. When finished, remove the peppers from the oven and set them aside.
Cook Quinoa:
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Place quinoa in a mesh strainer and rinse under cold water, until the water appears clear and not cloudy. In a medium saucepan, combine the quinoa and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for approximately 15 minutes. Quinoa is done when you can spot the small white “tail” that appears on each kernel.
Prepare Filling:
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In a large pan, heat 2 tbsp olive oil over medium-high heat. Add the mushrooms and onions, and cook for 5-7 minutes, until softened.
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Add the garlic and taco seasoning and cook for another 1-2 minutes.
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Add the corn kernels, tomato sauce, and cooked quinoa.
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Stir to combine and cook for a few more minutes, until everything is heated through. Remove from heat.
Stuff the Peppers:
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Carefully scoop the filling evenly into the six halved bell peppers, which you previously baked. Return the peppers to the oven and bake for an additional 20-25 minutes, until the peppers are tender.
Make the Cilantro Sauce:
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Combine the yogurt, cilantro, and jalapeno pepper in a blender or food processor. Puree into a smooth sauce. You can add more yogurt as needed to reach desired consistency. Drizzle sauce over stuffed peppers and serve!
