Craving a healthy, vibrant, and utterly delicious meal? Look no further! These Quinoa Stuffed Bell Peppers are bursting with flavor and packed with plant-based goodness. This recipe is a guaranteed weeknight winner.
Why This Stuffed Bell Peppers Recipe Works
I’ve always been a fan of stuffed bell peppers. My grandmother used to make them with ground beef and rice, a classic comfort food. But as I explored more plant-based options, I wanted to create a version that was just as satisfying and even more nutritious. Countless experiments later, this recipe for quinoa stuffed peppers was born!
The beauty of these quinoa stuffed bell peppers lies in the perfectly balanced flavors and textures. The quinoa provides a hearty and nutty base, while the colorful vegetables add sweetness, crunch, and vibrant visual appeal.
The seasoning blend brings warmth and depth, tying everything together into a harmonious and delicious dish. Roasting the bell peppers until tender-crisp ensures they hold their shape beautifully while imparting a subtle smoky sweetness. This gluten-free quinoa stuffed bell peppers recipe work because the quinoa absorbs all the flavours and makes them filling!
Why You’ll Love This Recipe
- Healthy and Nutritious: Packed with protein, fiber, vitamins, and antioxidants.
- Customizable: Easily adapt to your favorite vegetables and dietary needs.
- Gluten-Free and Vegan-Friendly: A perfect choice for various dietary restrictions.
- Easy to Make: Simple steps and readily available ingredients.
- Make-Ahead Friendly: Prepare the filling in advance for a quick weeknight meal.
- Visually Appealing: The colorful peppers make a stunning presentation.
- Surprisingly Filling: The quinoa and vegetables provide a satisfying and complete meal.
Ingredients Breakdown
Here’s everything you’ll need to create these vibrant Quinoa Stuffed Bell Peppers:
- Bell Peppers: 4 medium-sized bell peppers (about 600g total), any color (I love using a mix of red, yellow, and orange for visual appeal)
- Quinoa: 1 cup (185g) uncooked quinoa, rinsed well. Rinsing removes the bitter saponins that coat the seeds.
- Vegetable Broth: 2 cups (480ml) vegetable broth or water. Using broth adds extra flavor to the quinoa.
- Olive Oil: 2 tablespoons (30ml) extra virgin olive oil, divided.
- Onion: 1 medium yellow onion (about 150g), diced.
- Garlic: 2 cloves garlic (about 6g), minced.
- Zucchini: 1 medium zucchini (about 200g), diced.
- Corn: 1 cup (150g) frozen or fresh corn kernels.
- Black Beans: 1 cup (170g) cooked black beans, rinsed and drained.
- Diced Tomatoes: 1 cup (240g) canned diced tomatoes, undrained.
- Tomato Paste: 2 tablespoons (30g) tomato paste. This adds richness and depth.
- Chili Powder: 1 tablespoon (7g) chili powder.
- Cumin: 1 teaspoon (2g) ground cumin.
- Smoked Paprika: 1/2 teaspoon (1g) smoked paprika. This adds a lovely smoky flavor.
- Oregano: 1/2 teaspoon (1g) dried oregano.
- Salt and Black Pepper: To taste.
- Optional Toppings: Chopped cilantro, avocado, sour cream (or vegan sour cream), shredded cheese (or vegan cheese).
Kitchen Tools Needed
- Cutting Board and Knife: For chopping vegetables.
- Large Skillet or Pot: For cooking the filling.
- Measuring Cups and Spoons: For accurate ingredient measurement.
- Baking Dish: A 9×13 inch baking dish works well.
- Oven: For baking the stuffed bell peppers.
How to Make Stuffed Bell Peppers (Step-by-Step Instructions)
Follow these simple steps to create delicious Quinoa Stuffed Bell Peppers:
- Prepare the Quinoa: Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the quinoa with the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked through and the liquid is absorbed. Fluff with a fork and set aside.
- Prep the Peppers: Preheat oven to 375°F (190°C). Cut the bell peppers in half lengthwise. Remove the seeds and membranes. Rinse the peppers inside and out. Arrange the pepper halves cut-side up in a baking dish lightly greased with olive oil.
- Sauté Aromatics: Heat 1 tablespoon (15ml) of olive oil in a large skillet or pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- Add Vegetables and Spices: Add the diced zucchini, corn, black beans, diced tomatoes (with their juice), and tomato paste to the skillet. Stir in the chili powder, cumin, smoked paprika, and oregano. Season with salt and pepper to taste. Cook for 5-7 minutes, or until the zucchini is slightly softened.
- Combine Filling: Remove the skillet from the heat. Stir in the cooked quinoa until well combined.
- Stuff the Peppers: Spoon the quinoa filling evenly into the bell pepper halves, mounding it slightly.
- Bake: Drizzle the remaining 1 tablespoon (15ml) of olive oil over the stuffed peppers. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the peppers are tender-crisp and the filling is heated through. The edges of the peppers should be slightly softened and beginning to wrinkle.
- Garnish and Serve: Remove from the oven and let cool slightly before serving. Garnish with your favorite toppings, such as chopped cilantro, avocado, sour cream, or shredded cheese.
Pro Tips for Success
- Don’t Overcook the Quinoa: Overcooked quinoa can become mushy. Cook it just until the liquid is absorbed.
- Roast the Peppers Properly: Roasting the peppers until tender-crisp brings out their natural sweetness and ensures they hold their shape.
- Adjust Seasoning to Taste: Taste the filling before stuffing the peppers and adjust the seasoning as needed.
- Use Fresh Herbs: If you have fresh herbs available, feel free to use them instead of dried herbs.
- Make it Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a spicy kick. Remember to taste as you cook!
Variations & Dietary Swaps
- Add Protein: Include crumbled tofu, cooked lentils, or ground meat (turkey or chicken) for extra protein.
- Change the Vegetables: Use different vegetables based on your preferences and what’s in season. Try adding diced bell peppers (different colors!), mushrooms, spinach, or kale.
- Add Cheese: Sprinkle shredded cheese (cheddar, Monterey Jack, or mozzarella) over the stuffed peppers during the last 5-10 minutes of baking.
- Make it Vegan: Ensure you are using vegan broth and toppings. Skip the cheese or use a vegan cheese alternative.
- Mexican-Inspired: Add a can of drained and rinsed corn and 1/2 cup of salsa to the filling. Top with avocado and a dollop of sour cream. For a Mexican twist you can add some hot sauce for an extra kick!
- Italian-Inspired: Add Italian seasoning and some sautéed mushrooms to the filling. Top with mozzarella cheese and fresh basil.
Serving Suggestions
Quinoa Stuffed Bell Peppers are delicious on their own as a main course but can also be served with:
- Side Salad: A simple green salad with a light vinaigrette. Consider a vibrant Citrus salad, with fennel and toasted walnuts
- Roasted Vegetables: Roasted broccoli, asparagus, carrots, or Brussels sprouts.
- Cornbread: A classic cornbread to soak up the delicious juices.
- Rice: A side of brown rice or quinoa for extra heartiness.
Storage & Reheating
- Storage: Leftover Quinoa Stuffed Bell Peppers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat them in the microwave, but they may become slightly softer.
Troubleshooting / FAQ
Final Thoughts
I hope you enjoy this recipe for Gluten-free Quinoa Stuffed Bell Peppers! They are a flavorful, healthy, and satisfying meal that’s perfect for any occasion. Don’t be afraid to experiment with different vegetables and toppings to create your own unique variation. I also think it would be fun to make a batch of these for a potluck event.
Related Recipes
If you enjoyed this recipe, you might also like these:
- Mexican Quinoa Salad: A light and refreshing salad packed with flavor – This salad is great served as a side to the peppers for a lighter meal.
Gluten-Free Quinoa Stuffed Bell Peppers
Craving a healthy, vibrant, and utterly delicious meal? These Gluten-Free Quinoa Stuffed Bell Peppers are bursting with flavor and packed with plant-based goodness.
Ingredients
- 4 medium-sized bell peppers about 600g total, any color
- 1 cup 185g uncooked quinoa, rinsed well
- 2 cups 480ml vegetable broth or water
- 2 tablespoons 30ml extra virgin olive oil, divided
- 1 medium yellow onion about 150g, diced
- 2 cloves garlic about 6g, minced
- 1 medium zucchini about 200g, diced
- 1 cup 150g frozen or fresh corn kernels
- 1 cup 170g cooked black beans, rinsed and drained
- 1 cup 240g canned diced tomatoes, undrained
- 2 tablespoons 30g tomato paste
- 1 tablespoon 7g chili powder
- 1 teaspoon 2g ground cumin
- 1/2 teaspoon 1g smoked paprika
- 1/2 teaspoon 1g dried oregano
- Salt and black pepper to taste
- Optional toppings: chopped cilantro avocado, sour cream (or vegan sour cream), shredded cheese (or vegan cheese)
Instructions
- Preheat oven to 375°F (190°C).
- Cut the bell peppers in half lengthwise. Remove seeds and membranes. Rinse and arrange cut-side up in a lightly greased baking dish.
- Cook quinoa in vegetable broth according to package instructions.
- In a large skillet, heat 1 tablespoon olive oil. Sauté onion until translucent, then add garlic and cook for 1 minute.
- Add zucchini, corn, black beans, diced tomatoes, tomato paste, and seasonings. Cook for 5–7 minutes.
- Stir in cooked quinoa and adjust seasoning.
- Fill each pepper half with the quinoa mixture.
- Drizzle remaining olive oil over the peppers.
- Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes.
- Serve with optional toppings.
Notes
You can prepare the filling ahead of time and refrigerate until ready to bake. Feel free to swap in seasonal vegetables or add a sprinkle of cheese before baking.