Stuffed Peppers with Quinoa
Stuffed Peppers with Quinoa – If you are looking for a plant-based alternative to classic meat-stuffed bell peppers then this recipe for Stuffed Peppers with Quinoa is just the thing to make.
This dish is easy to make and is perfect for Meat Free Mondays. But also, these peppers are a great make-ahead vegetable side dish. I’m actually thinking I’ll make it this year as one of my Thanksgiving side dishes.
Perfect for a Large Group of Dinner Guests or a Freezer Meal
If you are planning to serve this dish for Stuffed Peppers with Quinoa for guests, it’s good to know you can assemble the stuffed peppers 24 hours in advance and then just pop them in the oven about a half hour before you serve dinner.
Or, if you don’t need 12 stuffed peppers (our recipe calls for 6 whole peppers cut in half), then you can make 2 dishes and place one in the freezer for a later date. When you’re ready to enjoy, pull them out of the oven and place in the refrigerator the day before.
Stuffed Peppers with Quinoa with a Mexican Flare
If you’ve been around Clean Cuisine for any length of time, you know we have a love of Mexican-inspired food. Here are some of our favorite dishes:
- Homemade and healthy (dairy free and gluten free) Chicken Enchiladas
- Refried Beans Dip which is perfect for tostadas, bean burritos, tacos or just to enjoy with some of our favorite homemade Tortilla Chips.
- Looking for a vegetarian Mexican meal that is loaded with healthy vegetables? Try these Bean and Vegetable Enchiladas.
- Mojo Skillet with Cauliflower Rice is loaded with citrus flavors and topped with fresh cilantro.
- And of course, you must try out grain free, gluten free 4 ingredient Tortilla Shells. You may never by shells again!
How to Make the Best Stuffed Peppers with Quinoa
We love quinoa here at our home… but lately, when we make our quinoa in our VitaClay rice cooker, we add a little brown rice for variety and a delicious grain flavor. To make, just add 1 cup of dried quinoa and 1/2 a cup of brown rice along with 3 cups of water. On the VitaClay rice cooker, select the brown rice setting.
By the time you are done sauteing all of the vegetables, the quinoa and rice mixture is ready to go.
Quinoa is a Superfood and is Super Nutritious
If you’re on the fence about quinoa, don’t be. It is one of the most nutritious grains you’re going to find. Quinoa is typically organic, always non-GMO, naturally gluten free. Plus, it’s absolutely delicious.
Not only is it loaded with fiber, but take a look at this nutrient profile in 1 cup of cooked quinoa:
- Protein: 8 grams
- Fiber: 5 gram.
- Manganese: 58% of your recommended daily allowance
- Magnesium: 30% of your recommended daily allowance
- Phosphorus: 28% of your recommended daily allowance
- Folate: 19% of your recommended daily allowance
- Copper: 18% of your recommended daily allowance
- Iron: 15% of your recommended daily allowance
- Zinc: 13% of your recommended daily allowance
- Potassium 9% of your recommended daily allowance
Make this Stuffed Peppers with Quinoa Recipe All Yours
When I made this recipe, I opened up the fridge and pulled out the vegetables I had on hand. We love adding more nutrients, whenever possible. So, if you don’t have a leek or a zucchini, but you have a squash instead – just switch it out.
You can make this recipe your very own by playing with the ingredients and adding what you have on hand.
Make it Dairy Free or Add a LITTLE Bit of Extra Sharp White Cheddar
What I love about this dish is the versatility. Naturally, the dish is gluten free and dairy free. However, if you can handle a little bit of lactose-free cheese, then select organic and the highest quality you can find. We always select an extra sharp white cheddar; something about being from upstate New York where cows are free range and healthy!
You don’t need a lot. However, if you are dairy free, just skip it all together and opt instead for extra cilantro.
Or, you can always try our homemade Dairy Free Sour Cream.
Kitchen Favorites
Stuffed Peppers with Quinoa
Stuffed Peppers with Quinoa is a delicious Mexican-flavored recipe with black beans, corn, cilantro and loaded with vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6
Ingredients
- 6 large organic red bell peppers, sliced in half with seeds removed
- 2 tablespoons extra virgin olive oil
- 1 cup onion, diced
- 3–4 garlic cloves, minced
- 2 carrots, diced
- 1 leek, diced
- 1 zucchini, diced
- 1 – 15oz black beans, rinsed and drained
- 1 – 15 oz diced tomatoes
- 1 cup corn
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon sea salt
- 2 cups prepared quinoa and/or brown rice
- OPTIONAL: 6 tablespoons extra sharp white cheddar
- OPTIONAL: fresh cilantro, chopped
Instructions
- Preheat the oven to 375 degrees. Place the cut peppers in a baking dish and add 1/2 cup of water until the bottom of the baking dish is covered.
- In a saute skillet, add the olive oil and turn on the stovetop to medium heat.
- To the food processor, add the onion and pulse until finely diced and then add to the skillet with the minced garlic. Saute for 2-3 minutes.
- To the food processor, add the carrot and pulse until finely diced. Then add to the skillet and saute for another 2-3 minutes.
- To the food processor, add the leeks and zucchini until finely diced. Then add to the skillet along with the black beans, diced tomatoes and corn. Saute for another 2-3 minutes.
- Add the seasonings to the skillet: chili powder, onion, cumin and sea salt. Stirring together until well combined.
- Turn off the heat to the skillet. Add the 2 cups of prepared quinoa and/or brown rice.
- Spoon the quinoa mixture into the pepper halves.
- Place the stuffed peppers in the oven and bake for 25-35 minutes, or until the peppers are soft and the outer edges are slightly brown.
- OPTIONAL: If using, pull the peppers out of the oven and add 1/2 a tablespoon of cheese to the top of each pepper and return to the oven for another 3-5 minutes.
- Serve warm or at room temperature.
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A question are the diced tomatoes drained?
No need to drain them — the extra liquid is fine! Let me now how they turned out!