Thursday, June 27, 2013

Quinoa Stuffed Peppers

These quinoa stuffed peppers are practically a staple in our house. It's an easy meal to prepare ahead of time and cook later. You can even freeze them. When I make them, I like to make extras to freeze for lunches that week.

A few years ago, I got the idea from one of my favorite health & food blogs, Simply Nutritious by Kate (formerly A Healthy Passion). That recipe is no longer featured on her site but I posted about the first time I tried the recipe back in 2011 here.

I don't follow a recipe anymore and instead make the "stuffing" out of whatever we have on hand. It always includes quinoa and black beans and usually tomatoes, corn, cilantro and cheese.

I use a paring knife to hollow out the peppers and then stuff with the quinoa/veggie/cheese mixture. After arranging them on the baking sheet, I bake them at 375 for about 25 minutes. As you can see, sometimes I do one or two with no cheese.

After baking about 20 minutes, I add more cheese on top and bake a few more minutes. I like for both the cheese and the top of the green pepper to get nice and browned.

They are delicious served with salsa and sour cream. One of our go-to meals for sure!

I hope this gave you a good idea, enjoy!


  1. Oh my goodness, this looks so delicious! I definitely need to try it out. I've been wanting to find more recipes for quinoa! Thanks!

    Je M'appelle Molly

    xo Molly

  2. My mom makes stuffed peppers with rice and ground beef but I've never had them with beans and cheese! Simple, healthy, and filling...I love it!

  3. I just discovered quinoa-stuffed peppers so it was fun to see what you put in yours. I love the idea of southwestern-inspired flavours. And I've got a note to self about the ability to freeze - would be a godsend on busy nights!


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