Quinoa and veggie stuffed peppers are a must-try vegetarian dinner for any time of year.
Quinoa and Veggie Stuffed Peppers
These Quinoa and Veggie Stuffed Peppers include a spicy quinoa filling with onions, tomatoes, and kale for a gluten-free and vegan dinner recipe you’ll love.
Bell peppers are one of those veggies that are just perfect for stuffing. You can make a filling with anything from grains to meat to beans and have a quick, healthy dinner thrown together without stress. Like Shrimp, Lentil and Kale Stuffed Peppers. Today, I’m sharing one of my personal favorite way to enjoy bell peppers: full of a spicy quinoa and veggie stuffing.
If you love whole grains, colorful vegetables and tons of flavor this is a vegan dinner recipe you’re going to want to bookmark.
How to Make Quinoa and Veggie Stuffed Peppers
You’ll need a large baking dish to bake the peppers after they’ve been stuffed. For easy clean-up, I recommend greasing the dish with spray oil.
Next, I like to cut the peppers in half the long way when I’m stuffing them. Some recipes have you remove the tops, but then you end up with a lot of pepper and not as much crispy filling.
To make the filling, simply saute onions and garlic until fragrant and golden. Then combine the vegetables with quinoa and few choice spices. Finally, fill each bell pepper up to the top with spicy quinoa and veggie stuffing and bake until the peppers are nice and soft. spicy seasonings.
Here are a few notes on the ingredients to make spicy quinoa and veggie filling for peppers:
Bell peppers. You can use a whole rainbow of bell peppers for this recipe. I like red and yellow because they’re so sweet.
Quinoa. You’ll want to start with cooked quinoa for the filling. See this recipe for how to make perfectly fluffy quinoa. I like the tri-colored quinoa becuase it has a variety of flavors and textures, but any kind will work.
Tomatoes. Roma tomatoes are the best for cooking because they’re firm and hold their shape well.
Smoked paprika. This red spice adds delicious smoky flavor to the dish. However, hot or sweet paprika will also work.
I like to serve my stuffed peppers with homemade guacamole for some creaminess and freshness. See the notes below the recipe for my go-to guac recipe.
Preheat oven to 425 degrees Fahrenheit and lightly grease a large baking dish with oil.
Cut the peppers into halved down the middle and scoop out the sides and any white membrane, rinse, and pat dry. Coat each cut half with olive oil and place (cut side up) into the baking dish.
In a medium skillet over high heat, add olive oil and add the onions and garlic cloves, sautéing them until they become translucent and fragrant, for about 3-4 minutes. Remove from heat and set aside.
In a large bowl, add in the cooked quinoa and seasonings, stirring until well combined. Add the sautéed onions and garlic and stir to combine.
Carefully spoon the quinoa-veggie mixture into centers of the bell peppers and bake for 15-20 minutes or until bell peppers are brown around the edges and are softened and cooked through.
To serve, top the bell peppers with your favorite condiment or Guac, if desired.
Tips & Tricks
HOMEMADE GUACAMOLE: Ingredients: 2 medium Haas avocados, 1 Tbsp juice of a lemon, pinch of sea salt, 1/2 tsp black pepper, pinch of cayenne pepper. Directions: Peel avocados and place them in a medium bowl. Mash avocados until it becomes smooth and lump-free. Add lemon juice, seal salt, black pepper, garlic powder, and pinch of cayenne pepper. Stir all ingredients together and set aside until ready to use. Refrigerate if necessary.