Easy Quinoa Stuffed Bell Peppers
Easy and delicious Quinoa stuffed bell peppers. Perfect for a nutritious weeknight meal.
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You really don’t need to be an experienced cook to make these stuffed peppers. They take less than an hour to prepare and you can catch up on some housework while they are in the oven.
I’ve been a little lazy with cooking during the summer (eating mostly light meals like salads), it is fall – I got back in the kitchen.
Weeknights to me are all about simple meals, which do not need to be boring.
Knowing what you’d like to cook and keeping some staples, like canned diced tomatoes in your pantry will make your life a lot easier and help you create delicious meals.
When I go to Walmart I usually like to stock on canned tomatoes like Hunt’s or Ro*tel. They are available in the “canned vegetables/tomato sauce” section of my local Walmart.
I use them in soups, stews, to make homemade pasta sauces or in these quinoa stuffed bell peppers.
I also got some fresh produce at Walmart – bell peppers, scallions and parsley.
Stuffed peppers are one of my family’s favorite dishes and I just can’t believe how I haven’t shared a single recipe on my blog.
I like making mine with quinoa because it is gluten-free and packed with protein, but you can use rice instead. I like to use pre-cooked quinoa when stuffing peppers because the whole dish just cooks a lot faster.
Sometimes, after a long day at work my husband is very hungry and impatient, when he gets home. I just can’t afford to cook dinner that requires a few hours of cooking and not being ready on time.
I used a mix of ground pork and beef, but you can use ground meat of your choice or substitute it with more fresh veggies.
With dinners like these easy quinoa stuffed bell peppers, I am able to reduce the stress and make some time for myself – to watch a tv show or just go to bed earlier.
Do you have a go-to dinner recipe for the times, when you just don’t want to stress out and are short on time?
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Easy Quinoa Stuffed Bell Peppers
- 6 medium bell peppers
- cooking spray
- 1 tbsp vegetable oil
- 1/2 lb ground meat — ( I used meatloaf meat - a mix of ground pork and beef)
- 1 small onion — , chopped
- 1 medium carrot — , chopped
- 1 cup Hunt's canned diced tomatoes
- 1 cup corn - canned or frozen — (thawed)
- 2 cups quinoa cooked in broth
- salt and pepper to taste
- 1 tbsp fresh chopped parsley + more for garnishing
- shredded cheese of your choice for garnishing
Preheat oven to 350F.
Wash peppers, cut the tops and remove cores. Arrange on a baking dish. Season with salt and pepper.
Heat 1 tbsp oil in a medium skillet over medium heat and cook ground meat for 3-4 minutes, until no longer pink. Add onion and cook for another 2-3 minutes, stirring frequently. Add carrot and tomatoes. Cook for 5-7 minutes, until vegetables are no longer pink and liquid from the tomatoes has evaporated. Stir in quinoa and corn. Add parsley. Season with salt and pepper to taste.
Using a spoon mixture into the cavities of the peppers. Cover with foil and place in the oven. Cook for 30-35 minutes, until peppers are soft. Sprinkle with cheese and fresh chopped parsley.
Nutrition InformationCalories: 403, Fat: 14g, Saturated Fat: 5g, Cholesterol: 26mg, Sodium: 98mg, Potassium: 862mg, Carbohydrates: 53g, Fiber: 8g, Sugar: 8g, Protein: 17g, Vitamin A: 5540%, Vitamin C: 159.1%, Calcium: 62%, Iron: 4.4%
I love stuffed bell peppers, and these with the stuffed quinoa sounds incredibly delish. Beautiful photos too! Pinning! 🙂
These stuffed peppers sound so good, Mira! I love the use of canned tomatoes in here. And I love the quinoa too. Sounds like the perfect meal!
What a wonderful colourful dinner. I am always looking for new ways to use quinoa and this is going on my meal plan.
Stuffed bell peppers are one of my faves! love that you can stuff these babies with lots of veggies!!! and love the quinoa!
I love stuffed peppers because they’re so versatile. I love your addition of quinoa for extra protein.
These stuffed peppers are so pretty and colorful, Mira! I love the idea of using quinoa instead of rice!
Stuffed pepper always make me think of growing up, my mom use to make them all the time. However, her’s never looked this good! (<– don't tell her I said that!) Love that you used a mixture of beef and pork and used quinoa instead of rice! These look perfect, girlfriend! Pinned! P.S. YES to stocking up on canned tomatoes! 🙂 Cheers, girlfriend!
I absolutely love stuffed peppers! Great recipe Mira!
What a great idea for a quick weeknight meal. They look so elegant that it is hard to believe they are from bowl to table in less than an hour. I’m also loving that you included quinoa in the filling – one can never argue with an extra boost of protein!
Stuffed peppers are EASILY one of my favorite things to make. You’re right – they’re quick and delicious and perfect for when you dont want to spend ages over a stove cooking.
Yes! I love stuffed peppers! And like Cheyanne’s mom – mine never look so good! 😉 Yours are gorgeous and delicious! That’s your Modus Operandi, my friend!
Stuffed peppers always remind me of my moms when I was younger too 🙂 She used to make them at least once a week. Yours look perfect, Mira! Love the quinoa!
Mniam! I just published a quinoa brekafast recipe on my blog and now I can see a quinoa stuffed bell peppers on yours! Definitely a perfect dinner option! Mniam!
Yum! I love stuffed peppers. The quinoa sounds so delicious. Such a great recipe Mira!
Yum these stuffed peppers sound awesome Mira! Love that you added quinoa to them!
I love stuffed peppers, although I stuff mine with grains or lentils. They’re such a wonderful fall recipe.
I remember having stuffed peppers as a kid, but they were always heavy and stuffed with piles of greasy beef. These are what stuffed peppers should be – light, healthy, and letting those natural flavors shine through. Beautiful photos, Mira!
You know what I love about these? How easily I can make these vegan!!!! Love it!! I love stuffed peppers too!!! And the simplicity behind this dish makes it the most appealing.