Quinoa Stuffed Peppers are a real treat. They are healthy and the taste is so delicious. They are easy to make and you can make them with meat or without. I used quinoa, but if you want you could just replace it with cooked ground beef.

Stuffed peppers also contain vitamin A, vitamin B12, Vitamin B6, and vitamin C. They contain high amounts of iron and they are also a great source of fiber!

How about you make quinoa stuffed peppers for a nice Mother’s Day Meal.

 

 

 

 

What Ingredients Do I Need For Quinoa Stuffed Peppers?

Here’s a list of ingredients you’ll need to make these Peppers (scroll down for the full recipe):

 

• Bell peppers
• Quinoa
• Broth, vegetable or beef
• Olive oil
• Onion
• Garlic cloves
• Petite diced tomatoes
• Black bean
• Frozen corn
• Cumin
• Paprika
• Salt
• Black pepper
• Monterey Jack cheese

 

Optional:

• Sour cream
• Black olives
• Cilantro
• Avocado
• Green onions

 

 

 

How Do I Make Quinoa Stuffed Peppers?

Here’s the simple steps you’ll follow to make these Peppers (scroll down for the full recipe):

 

• Place the quinoa and broth in a saucepan.
• Bring the mixture to a boil. Place the lid on the pan and cook covered until all the liquid is absorbed. Allow the quinoa to rest and then remove the lid and fluff with a fork.
• Cut the peppers in half lengthwise and remove the seeds and core.
• Place the peppers in a baking dish, cut side up, and pour a small amount of water to cover the bottom of the pan.
• Heat the olive oil in a skillet over medium heat. Add the onions and sauté until they are soft and translucent.
• Then add the garlic and cook for another minute.
• Stir in the cooked quinoa, tomatoes, black beans and corn.
• Add the cumin, paprika, salt and pepper, then reduce the heat to low and cook for an additional 5 minutes, stirring frequently.
• With a spoon, fill the peppers with the mixture and top with cheese.
• Bake uncovered until the peppers are tender and the cheese is melted.
• Add additional toppings if desired.

 

 

 

Tips and Tricks For Quinoa Stuffed Peppers:

 

• Store any left overs in the refrigerator for 3-4 days. They taste even better the next day, as they have time to enhance the flavor. 
• I also found that if you like your peppers a little softer, place them in the oven before stuffing them, for 10 minutes. Set them in the pan with a little water in the bottom and place them in the oven. Remove them, add the mixture, and then return them to the oven for normal baking. 

 

Other Ingredients You Could Add to Quinoa Stuffed Peppers:

 

• Chopped olives
• Mushrooms 
• If you like spice, add a chopped jalapeno
• Crumbled feta
• Add on top some crushed chips, for added crunch
• Pine nuts

 

 

Vegetables that go well with Quinoa Stuffed Peppers are:

 

• Zucchini 
• Diced carrots 
• Cubed sweet potatoes
• Mushrooms
• Celery

 

 

 

 

More Recipes Using Bell Peppers or Quinoa:

 

Microwave Stuffed Bell Peppers

Easy Avocado Quinoa Salad

Shish Kabobs