Best 7 Quinoa Stuffed Green Bell Peppers Recipes

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**Quinoa-Stuffed Green Bell Peppers: A Nutritious and Flavorful Treat**

Indulge in a culinary delight with our quinoa-stuffed green bell peppers, a vibrant and wholesome dish that combines the goodness of quinoa, juicy bell peppers, and an array of flavorful ingredients. This vegetarian recipe is not only visually appealing but also packed with nutrients, making it a perfect choice for health-conscious individuals. Discover the delectable combination of textures and flavors as you bite into the tender bell peppers, filled with a hearty quinoa stuffing that bursts with a medley of spices, herbs, and vegetables. This comprehensive guide provides three variations of the quinoa-stuffed green bell pepper recipe, catering to diverse dietary preferences and taste buds. From the classic vegetarian version to a tantalizing vegan option and a protein-packed Greek yogurt variation, each recipe offers a unique culinary experience. Get ready to embark on a flavor-filled journey with our quinoa-stuffed green bell peppers, a symphony of flavors that will leave you craving more.

Let's cook with our recipes!

STUFFED PEPPERS WITH QUINOA



Stuffed Peppers with Quinoa image

Quinoa adds crunch, corn lends sweetness and color, and red pepper flakes ratchet up the heat in these tender stuffed peppers. Whole wheat rolls or breadsticks and a pitcher of iced tea make for a standout supper. -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15

1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1/2 cup quinoa, rinsed
4 large green peppers
3/4 pound lean ground beef (90% lean)
1 large onion, finely chopped
3 teaspoons dried parsley flakes
2 teaspoons paprika
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
3 garlic cloves, minced
2 cans (8 ounces each) no-salt-added tomato sauce, divided
3/4 cup frozen corn, thawed
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • Drain tomatoes reserving juice; set aside. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed., Meanwhile, cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels., In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through., Spoon into pepper halves. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the reserved tomato juice and remaining tomato sauce; pour over peppers., Cover and bake at 350° for 30-35 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 386 calories, Fat 11g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 622mg sodium, Carbohydrate 47g carbohydrate (17g sugars, Fiber 9g fiber), Protein 26g protein.

QUINOA AND VEGETABLE STUFFED PEPPERS



Quinoa and Vegetable Stuffed Peppers image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

1 cup quinoa
2 cups chicken or vegetable stock
6 small bell peppers, mixed colors, seeded and halved
3 tablespoons EVOO, plus extra for drizzling
Salt and freshly ground black pepper
4 cloves garlic, thinly sliced
1 small firm eggplant, trimmed of half the skin, chopped
1 small to medium firm zucchini, seeded and chopped
1 red onion, chopped
1 fresh chile pepper, such as Fresno, thinly sliced, or 1 teaspoon dried crushed pepper
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup fresh mint leaves, a handful, chopped
2 plum tomatoes, chopped
1 cup crumbled feta or ricotta salata cheese

Steps:

  • Preheat the oven to 450 degrees F.
  • Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain.
  • Drizzle the bell pepper halves with EVOO and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.
  • Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa.
  • Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles.

Nutrition Facts : Calories 303 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 23 milligrams, Sodium 638 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 11 grams, Sugar 10 grams

QUINOA STUFFED BELL PEPPERS



Quinoa Stuffed Bell Peppers image

These stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 14

3 cups cooked quinoa
1 (4-ounce) can green chiles
1 cup corn kernels
1/2 cup canned black beans, drained and rinsed
1/2 cup petite diced tomatoes
1/2 cup shredded pepper jack cheese
1/4 cup crumbled feta cheese
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded

Steps:

  • Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste. Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes. Serve immediately.

QUINOA-STUFFED PEPPERS



Quinoa-Stuffed Peppers image

"These peppers stuffed with quinoa taste yummy," Anna Engle proclaims from Streetsboro, Ohio. "My family and I enjoy them regularly, and I always look forward to leftovers."

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 17

1 can (14-1/2 ounces) vegetable broth
1/4 cup water
1 bay leaf
1 cup quinoa, rinsed
2 each medium sweet red, yellow and orange peppers
4 medium carrots, finely chopped
2 medium onions, finely chopped
1 tablespoon canola oil
2 tablespoons sunflower kernels
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
Dash cayenne pepper

Steps:

  • In a small saucepan, bring the broth, water and bay leaf to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Discard bay leaf. , Cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; invert onto paper towels., In a large nonstick skillet, saute the carrots and onions in oil until tender. Add the quinoa, sunflower kernels and seasonings; cook and stir for 2 minutes or until heated through. Spoon into pepper halves. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until peppers are tender.

Nutrition Facts : Calories 221 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 520mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

QUINOA-STUFFED GREEN BELL PEPPERS



Quinoa-Stuffed Green Bell Peppers image

Make and share this Quinoa-Stuffed Green Bell Peppers recipe from Food.com.

Provided by Lennie

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup quinoa
4 sweet green peppers
1 teaspoon vegetable oil
1 medium onion, chopped
8 mushrooms, sliced
1 cup frozen corn kernels or 1 cup canned corn kernel
2 tablespoons minced fresh coriander (, substitute parsley if you wish) or 2 tablespoons minced fresh cilantro (, substitute parsley if you wish)
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chopped fresh garlic
1 pinch red pepper flakes
1/2 cup fresh whole wheat bread crumbs

Steps:

  • Rinse quinoa under cold water; drain well.
  • In a saucepan, bring 1 cup of water to boil and then stir in quinoa.
  • Reduce heat, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is translucent.
  • Cut 1/2-inch off top of green peppers and remove seeds.
  • In a large saucepan filled with boiling water, cook peppers for 5 minutes or until tender-crisp.
  • Remove from water and drain well, upside down.
  • In a skillet, heat oil over medium heat and cook onion until tender; stir in mushrooms, quinoa, corn, half the coriander, soy sauce, sesame oil, garlic and pepper flakes.
  • Stuff this mixture into peppers.
  • Sprinkle with bread crumbs and remaining coriander.
  • Bake in a greased 8-inch baking dish in a preheated 350F (180C) oven for 30 minutes or until heated through.

QUINOA STUFFED PEPPERS



Quinoa Stuffed Peppers image

This vegetarian dish is so filling, and I love it because its incredibly versatile. You can add whatever spices and vegetables you like!

Provided by Amanda

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes     Vegetarian

Time 1h20m

Yield 6

Number Of Ingredients 12

1 cup quinoa, rinsed and drained
2 cups water
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 zucchini, diced
1 small eggplant, diced
1 tomato, diced
1 cup tomato sauce
salt and ground black pepper to taste
6 bell peppers, tops cut off and seeded
1 cup shredded mozzarella cheese, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.
  • Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
  • Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes. Add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. Stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes.
  • Stir quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil.
  • Bake in the preheated oven until bell peppers are slightly tender, about 18 minutes. Remove aluminum foil cover; sprinkle peppers with mozzarella cheese. Bake until cheese is bubbling and melted, about 5 more minutes.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 32.4 g, Cholesterol 12.1 mg, Fat 9.6 g, Fiber 7.6 g, Protein 11.1 g, SaturatedFat 2.6 g, Sodium 347.5 mg, Sugar 7.5 g

QUINOA STUFFED BELL PEPPERS



Quinoa Stuffed Bell Peppers image

Another from my first box of Quinoa - posting for safe keeping - haven't made this one yet. When I do I'll probably make the salsa myself rather than use jarred.

Provided by Pink Princess

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 cup quinoa
2 cups water
4 large green peppers (or 6 medium)
1 medium onion, diced
1/2 lb fresh mushrooms, sliced
2 tablespoons butter
1 (28 ounce) can tomatoes, coarsely diced
2 garlic cloves, crushed
1 (12 ounce) jar mexican salsa
2 tablespoons dry sherry

Steps:

  • Pre-heat oven to 325 degrees.
  • Cook quinoa as per packet.
  • Steam peppers until soft but not limp.
  • In a large skillet, saute the onion and mushrooms in butter.
  • Add the diced tomatos (reserving the juice).
  • Add the crushed garlic and salsa.
  • Cook over medium heat for 10 minutes.
  • Add the sherry and simmer 10 more minutes.
  • Fold in quinoa.
  • Place peppers in baking dish and fill with quinoa mixture (half the mixture will be used up).
  • Thin remainder with reerved juice and pou around peppers.
  • Sprinkle shredded mozzarella over peppers and bake in 325 degree oven for 30-35 minutes.

Nutrition Facts : Calories 361.2, Fat 9.3, SaturatedFat 4.2, Cholesterol 15.3, Sodium 632.3, Carbohydrate 56.7, Fiber 10.2, Sugar 14.5, Protein 12.4

Tips:

  • Choose the right bell peppers: Look for large, firm bell peppers with smooth skin. Avoid any peppers with bruises or blemishes.
  • Cook the quinoa perfectly: Quinoa should be cooked until it is tender but still has a slight bite to it. Overcooked quinoa will be mushy.
  • Use a variety of vegetables: Feel free to add other vegetables to the filling, such as diced zucchini, carrots, or celery.
  • Make sure the filling is well-seasoned: The filling should be flavorful and well-seasoned. Use a combination of herbs, spices, and salt and pepper to taste.
  • Stuff the peppers tightly: The peppers should be stuffed tightly with the filling, but not so tightly that they burst.
  • Bake the peppers until they are tender: The peppers should be baked until they are tender and the filling is heated through. This usually takes about 30 minutes.
  • Serve the peppers immediately: Stuffed bell peppers are best served immediately, while they are still hot and the filling is gooey.

Conclusion:

Quinoa-stuffed green bell peppers are a delicious and healthy meal that can be enjoyed for lunch or dinner. They are easy to make and can be tailored to your own taste preferences. With a variety of fillings and toppings to choose from, you can create a dish that everyone will love. So next time you're looking for a quick and easy meal, give quinoa-stuffed green bell peppers a try!

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