Quinoa Stuffed Peppers Recipe

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 01/26/23
quinoa stuffed peppers

 The Spruce Eats / Leah Maroney
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 4 servings
Nutrition Facts (per serving)
328 Calories
10g Fat
35g Carbs
26g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 328
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4g 21%
Cholesterol 57mg 19%
Sodium 264mg 11%
Total Carbohydrate 35g 13%
Dietary Fiber 6g 21%
Protein 26g
Calcium 274mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mexican quinoa stuffed bell peppers are the perfect, hearty vegetarian dinner. They’re full of spicy flavor, texture, and protein. Quinoa is packed with protein, fiber, and nutrition. It’s a great alternative to plain old rice or breadcrumbs. There’s also a punch of protein from the black beans and some cheesy goodness from the Monterey jack cheese. It will satisfy all of your dinner cravings without any meat. You can even omit the cheese if you are looking for a vegan dish.

Serve on its own as a complete meal, or alongside a light salad. You can easily freeze the cooked, or uncooked stuffed peppers in a plastic bag for up to three months.

Ingredients

  • 4 bell peppers
  • 1 tablespoon olive oil
  • ½ medium onion, diced
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon chili powder
  • ½ teaspoons garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon oregano
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon crushed red pepper flakes
  • 2 garlic cloves, minced
  • 1 ½ cups tomato sauce
  • 3 cups cooked quinoa
  • 1 (14-ounce) can black beans, drained and rinsed
  • 2 cups Monterey jack cheese, shredded, divided
  • Garnish: cilantro, chopped

Steps to Make It

  1. Gather your ingredients. Preheat the oven to 350 F.

    quinoa stuffed pepper ingredients.

  2. Cut the bell peppers in half. Remove the seeds and ribs from each half. Place the halves in a baking dish, cut side up.

    bell peppers in a baking dish

  3. Heat the olive oil in a pan on medium high heat. Add the onions and salt and saute for 1 to 2 minutes until just barely softened.

    onions sautéed in a cast iron skillet

  4. Stir the pepper, chili powder, garlic powder, onion powder, oregano, paprika, cumin, and crushed red pepper flakes to the onions in the pan. Cook for another minute to help deepen the flavor of the spices.

    onions and spices in a cast iron skillet

  5. Stir in the minced garlic and tomato sauce. Then fold in the quinoa, black beans, and 1 cup of the Monterey jack cheese. Be careful not to smash the beans. 

    quinoa stuffed pepper filling in a cast iron skillet

  6. Fill each pepper half with an even amount of the filling.
    Top each pepper with an equal amount of the remaining cheese.

    quinoa stuffed peppers topped with cheese in a baking dish, uncooked

  7. Bake, covered for 30 minutes, or until the peppers have softened. Remove the foil and cook for another 10 minutes, or until the cheese is browned and the pepper is hot. Top with chopped cilantro if you wish.

    cooked quinoa stuffed peppers

Recipe Variations

  • You can also add chopped tomatoes, corn, or even diced zucchini. Add some chopped jalapenos for even more spice. 
  • Use a variety of colors of bell peppers. Some are sweeter than others, but they all work great.
  • You can add ground beef or ground turkey if you are looking to add meat and aren't adhering to a vegetarian diet.
  • There's so many different ways to change up the flavors in this dish. Keep the quinoa and onions as a base and then try these variations.
  • Italian: garlic, parmesan cheese, vegetable broth, chopped tomatoes, basil, and mozzarella cheese replace the other vegetables and cheese.
  • Savory Veggie: Cannellini beans, cremini mushrooms, chopped celery, tomatoes, and parmesan cheese replace the other vegetables and cheeses.
  • Greek: chick peas, feta cheese, garlic, kalamata olives, spinach, chopped tomatoes replace the other vegetables and cheeses

Recipe Tags: