These stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal!

Quinoa Stuffed Bell Peppers

quinoa

green chiles

corn kernels

black beans

petite diced tomatoes

shredded pepper jack cheese

feta cheese

cilantro leaves

cumin

garlic powder

onion powder

chili powder (or more to taste)

salt and black pepper (to taste)

bell peppers (tops cut, stemmed and seeded)

Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.

In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.

Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.

Serve immediately.

My peppers are in the oven now. I used one green pepper from my garden, two plablano  peppers and four hot peppers. I put my homemade spaghetti sauce in bottom of pan and drizzled some on top of peppers. I will have some for me and some for family and freeze what’s left. 

The filling is amazing, but I hate bell peppers, so I used large ripe tomatoes, hollowed them out, and stuffed them instead. Served them cold as a summer lunch. (Also used vegan cheeses)

This made a TON of filling.  I doubled up on all of the spices and added some chopped scallions to the recipe.  Also topped them with some shredded cheese on top.  In the recipe,  should say three cups cooked quinoa and also note when to add the cheese.  Hubby loved and will be making again!

This is a favorite in my home. What I did the change it up was I cooked the quinoa in vegetable stock

Very delicious, my hubby especially liked this. I didn’t even add the cheese and it was so good. I used salsa instead of tomato sauce. I didn’t blanch the peppers or cook them in a crock which usually really softens them up, but still very good.

I loved the taste and health factor! However,  the peppers didnt soften, even after leaving them a little longer.  That was a deal breaker for me. I added onions and sharp cheese for some kick. I will try this again and maybe precook the peppers a little.

Delicious!!  We used the leftover filling as a delicious salad! Will use your  recipes again!!

I'm giving this an "excellent" rating because it's very adaptable to what you have on hand. If you strip it down to its elements, you can use about anything in your pantry. Surely this recipe was better as written, but I needed to work with what I had. I subbed mozzarella and cheddar, because that was left in the drawer. A can of diced tomatoes with green chiles. When it was lacking chile kick as a result of not having the whole 4 oz can, I used leftover green salsa to taste. A dash of lime juice for snap. A bit of chipotle powder too. Recipes like this are gold.

This is a delicious recipe. It's very easy to make and prep time is very quick. Dinner is ready within the hour. I made a few variations. I used diced jalapenos instead of chilies, used the entire can of petite tomatoes, and baked with shredded cheddar cheese on top. Baked for 30 minutes and the peppers were nice and crispy, as I like it.. Could have cooked a bit longer so filling would be hotter but I was pleased. Then served it with sour cream and salsa toppings. Fantastic! Even have leftovers for lunch and there is extra stuffing as well. Can make another small batch of peppers or thought it may be good for quesadillas. Great recipe. Thank you!

Easy.  Delicious.  The flavors really combine to form an explosion of deliciousness in your mouth.  I did find it a little spicier than I expected, but that in many ways added to the flavor.  I might skip chili powder next time, not sure since it is just so good.

Thank you.  This easy recipe is going into the rotation!  

Took a risk tonight and made this for my anti-quinoa, meat loving husband. He loved it!

I used fresh tomato instead of the diced tomatoes and it was really nice. I also cooked the quinoa in veggie broth instead of water, which probably contributed to the flavor. I didn't really get much of the pepper jack taste, I think I will try leaving it out next time as I am trying to be as dairy-free as possible. 

I can see myself putting this together in the morning and popping it in the oven at dinner time for a quick meal. 

A plus!

This was really good. Halfway through dinner my husband stopped and asked in amazement if it was vegetarian. Lol

This is by far one of the best quinoa recipes I’ve ever had! Absolutely delicious and loaded with flavor... I’m vegan and was able to substitute all the cheeses- all of which can be found at Whole Foods. Will definitely be making this again... 

quinoa stuffed bell peppers

Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 6

Ingredients

Instructions

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