This Quinoa stuffed bell peppers recipe is a great healthy meal option on a busy night. Since I only cooked for myself I made the recipe with 2 peppers. You can double the portion and make 4 peppers to serve 4 or refrigerate the rest for a go-to meal. The peppers would stay fresh in a tight lid container in the fridge for about 4 days. When I’m meal-prepping for my week it’s easy for me to make a couple of these so then I have a lunch or dinner ready to go.

Peppers Varying ideas:

  • Substitute the quinoa with cooked couscous or millet
  • Swap zucchini with chopped mushrooms
  • try adding some chopped fresh herbs after cooking the quinoa & veggies

Some health benefits of quinoa:

  • Quinoa is one of the most protein-rich foods we can eat
  • Quinoa contains almost twice as much fiber as most other grains
  • Quinoa contains Iron. Iron helps keep our red blood cells healthy and is the basis of hemoglobin formation.
  • Quinoa contains lysine. Lysine is mainly essential for tissue growth and repair.
  • Quinoa is rich in magnesium. Magnesium helps to relax blood vessels and thereby to alleviate migraines

For more easy meal & snack ideas check out more of my recipes here

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Quinoa stuffed peppers
Quinoa stuffed peppers
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Prep Time 10 Minutes
Cook Time 1.5 Hours
Servings
People
Prep Time 10 Minutes
Cook Time 1.5 Hours
Servings
People
Quinoa stuffed peppers
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pre-heat the oven to 350F.
  2. Cut the tops of the peppers and set aside. Scoop out the seeds, leaving them hollow.
  3. In a small pot simmer the quinoa with the vegetable broth on medium heat. Cover with a lid and continue cooking until the quinoa is fully cooked and all the liquids are absorbed. (add more broth if needed)
  4. While the quinoa is cooking, heat up a pan to medium heat and saute the vegetables & seasoning. Add the tomato sauce and continue to saute for a few more minutes.
    saute vegetables
  5. Once the quinoa is cooked, add it to the vegetable mixture and mix.
    Quinoa & veggie mixture
  6. Fill the empty peppers with the quinoa mixture. Place the peppers in a casserole dish, cover with a lid.
    Quinoa stuffed peppers before baking
  7. Bake for about 50 minutes. Remove the lid, place the pepper caps ok and broil for 5 minutes.