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+ servings
Servings: 6

Easy Quinoa Stuffed Bell Peppers

Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Easy and delicious Quinoa stuffed bell peppers. Perfect for a nutritious weeknight meal.
5 from 5 votes
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  • 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


  1. Preheat oven to 350F.
  2. Wash peppers, cut the tops and remove cores. Arrange on a baking dish. Season with salt and pepper.
  3. 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.
  4. 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.

Recipe Notes

TIP: You can boil peppers for 2-3 minutes, before you stuff them, to ensure that they are tender and can be peeled easily.
Course: Main
Cuisine: American

Nutrition Information

Calories: 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%