Quinoa Stuffed Peppers
These Quinoa Stuffed Peppers are easy to make, healthy, and vegetarian-friendly. (with a vegan option too!) Make a batch for dinner and freeze any leftovers for another time.
Easy vegetarian stuffed peppers
This recipe for Quinoa Stuffed Peppers is great for a healthy weeknight dinner. Red bell peppers get filled with fresh Mediterranean quinoa and baked in the oven. Make sure to also try this stuffed pepper soup if you love stuffed peppers!
The secret to get flavourful cooked peppers is to pre-roast the peppers before stuffing them with the quinoa, and then baking them in the oven again.
Why you’ll love this recipe
- These stuffed bell peppers are healthy, vegetarian and packed with 10 grams of protein per serving. They can also easily be made vegan by leaving out the cheese.
- This recipe is easy to make, makes great leftovers (it tastes even better the next day!), and freezes well.
- It can be enjoyed on it’s own, or as a side.
How to make this recipe
Start by cutting the peppers in half and removing the seeds. Roast the peppers in the oven until they’re tender.
While the peppers roast, cook the quinoa in a pot and start preparing the stuffing by sautéing the vegetables and sun-dried tomato pesto together. Then add in the quinoa and mix it all together.
Stuff each pepper with the mixture and top with some shredded cheese.
Place in the oven and bake for about 10 minutes until the cheese is melted
How long does it take for peppers to get soft in the oven?
Peppers will take about 15 minutes to soften in the oven at 425 degrees F.
Many stuffed pepper recipes will stuff raw peppers with a filling, then place them in the oven to bake. The problem with this is that the peppers don’t cook as well because:
- They are filled with a stuffing and are less exposed to the direct heat from the oven
- Once they’re stuffed, you have to cook them face-up, so you don’t get that dark roasted colour on the outside of the peppers
This is why this recipe pre-roasts the peppers. Trust me, this is the BEST way to get roasted red bell pepper flavour into the dish.
How to store & reheat.
Store leftovers in an airtight container in the fridge for up to a week. Reheat in the oven or the microwave.
This recipe also freezes well. Freeze peppers in a sealed container. When you’re ready to eat them, let them defrost naturally on the countertop. Heat them up in a baking dish in the oven.
Tips for making this recipe perfectly
- Use even-sized peppers so all the peppers cook evenly. You can use any colour of bell peppers you like for this recipe.
- Use larger peppers if possible. They have more space for stuffing!
- Cook the quinoa in vegetable stock rather than water. This is one of the *secrets* to getting really flavourful quinoa in these Quinoa Stuffed Peppers.
- Taste and season as you make the filling with salt and pepper. Depending on the brand of vegetable stock and sundried tomato pesto you use, you may need more or less salt.
More quinoa recipes to try
If you tried these Quinoa Stuffed Peppers or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
These Quinoa Stuffed Peppers are easy to make and packed with flavour!
- 4 bell peppers (any colour)
- 1 cup uncooked quinoa
- 2 cups vegetable stock
- 1 tsp herbs de province
- 1 tbsp olive oil
- 2 shallots, chopped
- 2 garlic cloves, chopped
- 1/4 cup sundried tomato pesto
- 1 cup chickpeas (from a can, or cooked from dry)
- salt and pepper to taste
- Shredded cheddar cheese (optional, omit for vegan)
- parsley, cilantro or basil to top
- Preheat the oven to 425 degrees F, and line a baking sheet with parchment paper.
- Roast the peppers: Slice the peppers in half lengthwise, and remove the seeds. Place face down on the baking sheet and roast in the oven for 15 minutes. While the peppers roast, prep the quinoa.
- Cook the quinoa: Mix the quinoa, vegetable stock and herbs de province in a pot and bring to a boil, then cover and let simmer on low for 15 minutes. Remove from heat and fluff with a fork.
- Make the stuffing: Heat the olive oil in a large pan on medium-high heat. Add the shallots and garlic and let cook for 1-2 minutes, then add the sundried tomato pesto and chickpeas and mix together for another minute, then add the quinoa and mix everything together. Season with salt and pepper.
- Stuff the peppers: with the quinoa stuffing and place in a baking dish or on a baking sheet. Top with shredded cheese if desired and bake in the oven at 425 degrees F for 5-10 minutes until cheese is melted.
- Top with fresh herbs and serve.
so all the peppers cook evenly. You can use any colour of bell peppers you like for this recipe.
Use larger peppers if possible. They have more space for stuffing!
Cook the quinoa in vegetable stock rather than water. This is one of the *secrets* to getting really flavourful quinoa in these Quinoa Stuffed Peppers.
Taste and season as you make the filling with salt and pepper. Depending on the brand of vegetable stock and sundried tomato pesto you use, you may need more or less salt.
- Serving Size: 1 pepper
- Calories: 245
- Fat: 12g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 10g
Keywords: vegetarian stuffed peppers, quinoa stuffed bell peppers, peppers stuffed with quinoa