Quinoa Stuffed Peppers Recipe and How to Make It

Quinoa Stuffed Peppers

My family has always loved stuffed peppers, and this quinoa version is absolutely fantastic, filled with quinoa, brown rice, and lots of veggies. I like to use a rainbow of colored peppers, orange, red, and yellow, to add color and sweet pepper flavors.

Prep Time:
90 mins
Cook Time:
1 hour
Total Time:
2 hours 30 mins

Recipe Type: Entree; Vegan
Tools: Large baking dish
Serving: 6 to 8 servings
Pan Prep: Lightly oiled
Storage: Cover and refrigerate

Quinoa Stuffed Peppers Ingredients:

A small amount of oil is needed to prepare the pan.

  • 2 to 4 tablespoons oil, divided
    (Tip: I like to use olive oil. However, coconut or vegetable oils are also good to use.)
  • 1 cup dry quinoa (makes about 3 cups cooked)
  • 2 cups vegetable broth, optional, to use when preparing quinoa in place of water
  • 1 cup dry whole grain brown rice (makes about 3 cups cooked)
    (Tip: it’s ok to substitute 2 cups of dry instant whole grain brown rice, which will make about 2⅔ cups of cooked rice.)
  • 6 large bell peppers
    (Tip: use any color peppers you prefer. I like to use a combination of red, yellow, and orange peppers.)
  • 1 small white onion, diced
  • 2 to 3 cloves garlic, minced
  • 1 medium-sized zucchini, diced
  • 10 small Cremini or white button mushrooms, sliced
  • ½ can black beans, drained and rinsed
  • 1 15-ounce can of Mexican-style recipe tomatoes, diced
  • 1 29-ounce can of tomato sauce, divided
  • 1 teaspoon ground chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 bunch of cilantro, mainly the leaves, roughly chopped

How to Make Quinoa Stuffed Peppers:

  1. Prepare one large baking dish with sides, such as a 12x17x1 inch Jelly Roll pan or a 9×13 inch pan. Drizzle 1 to 2 tablespoons of oil over the bottom of the pan.
    (Tip: line pan with foil and drizzle oil over foil if desired for easy clean-up after baking. Tip: You may need to use more than one baking dish to fit all the peppers.)
  2. Quinoa and Brown Rice: Cook quinoa and brown rice according to package directions. When cooked, set aside while preparing the rest of the filling.
    (Tip: I like using vegetable broth instead of water when cooking quinoa to provide extra flavor.)
  3. Peppers: Cut peppers in half lengthwise and remove seeds and membranes. Arrange peppers in a prepared baking dish and set aside.
  4. Pre-heat oven to 375 degrees F.
  5. Filling: Heat 1 to 2 tablespoons of oil over medium heat in a large heavy-bottomed cooking skillet, then add the onions and garlic. Cook and stir onions and garlic with a spatula or wooden spoon until partially cooked, about 3 minutes. Add zucchini and mushrooms and sauté 3 to 5 minutes more or until the zucchini and mushrooms are partially tender.
    (Tip: it’s better to keep the veggies still crisp-tender as they will continue cooking in the oven.)
  6. Add the black beans, tomatoes, about ½ a can of tomato sauce, chili powder, cumin, and salt. Stir and heat until heated through, 3 to 5 minutes. Remove from the heat.
  7. Stir in the chopped cilantro.
  8. Fill the prepared peppers with the filling.
    (Tip: you will probably have an extra filling that can be refrigerated and eaten later as an excellent snack or lunch.)
  9. Pour the remaining ½ can of tomato sauce over the filled peppers.
  10. Bake: Cover the peppers with foil and bake for 45 to 60 minutes or until the peppers are tender but still a bit crisp.

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