Stuffed Peppers with Quinoa Recipe

Stuffed Peppers with Quinoa Recipe

How To Make Stuffed Peppers with Quinoa

These smoky and hearty stuffed peppers make the most delish sides! Roasted bell peppers are filled with quinoa, beans, and veggies for a fuller meal.

Preparation: 20 minutes
Cooking: 1 hour 5 minutes
Total: 1 hour 25 minutes



  • 3red bell peppers,sliced lengthwise
  • 1tbspolive oil
  • 1onion,finely chopped
  • 1tbspgarlic,minced
  • 1tspground cumin
  • 1tspsalt
  • ½tspground black pepper
  • 16oztomatoes,(1 can), diced, drained, juice reserved
  • 1cupchicken broth
  • ¾cupquinoa
  • ½carrot,grated
  • 14ozblack beans,(1 can), rinsed, drained
  • 6ozfresh spinach,(1 package), or more to taste
  • ½cupMexican cheese blend,shredded


  1. Preheat the oven to 375 degrees F. Grease a 9×13-inch baking dish and arrange red bell peppers in dish.

  2. Roast the peppers in the preheated oven for about 30 minutes until tender.

  3. Heat olive oil in a skillet over medium heat, then cook and stir the onion for 5 to 10 minutes until softened. Add the garlic, cumin, salt, and black pepper to onion, then cook and stir for about 1 minute more until fragrant.

  4. Mix the tomatoes, chicken broth, quinoa, and carrot into onion mixture, and cook for about 12 minutes until quinoa is tender.

  5. Stir the black beans and spinach into quinoa mixture, adding reserved tomato juice if the mixture is dry.

  6. Spoon the quinoa mixture into roasted red peppers and top with Mexican cheese blend.

  7. Bake in the oven for about 15 minutes until cheese is melted.

  8. Serve and enjoy.


  • Calories: 435.61kcal
  • Fat: 9.24g
  • Saturated Fat: 3.04g
  • Trans Fat: 0.13g
  • Monounsaturated Fat: 3.31g
  • Polyunsaturated Fat: 1.76g
  • Carbohydrates: 67.18g
  • Fiber: 15.13g
  • Sugar: 7.82g
  • Protein: 23.45g
  • Cholesterol: 12.42mg
  • Sodium: 553.80mg
  • Calcium: 219.99mg
  • Potassium: 1675.16mg
  • Iron: 5.97mg
  • Vitamin A: 330.39µg
  • Vitamin C: 96.70mg
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