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Quinoa and Veggie Stuffed Peppers

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.

Spicy Quinoa + Veggie Stuffed Peppers

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. 

Spicy Quinoa + Veggie Stuffed Peppers

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. 

Spicy Quinoa + Veggie Stuffed Peppers

Ingredient Notes

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. 

Spicy Quinoa + Veggie Stuffed Peppers

Serving Suggestions

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. 

You can also top your stuffed peppers with hot sauce, Avocado Cilantro Lime Sauce, or any of My Favorite Vegan Sauces. 

Storage

These peppers will stay fresh in an airtight container for up to five days in the fridge. Use this recipe for meal prep if you like! 

To reheat, you can pop them into the microwave or back into the oven at 350°F for about 10 minutes, or until heated through. If the peppers look dry at all, cover the dish with tin foil. 

Spicy Quinoa + Veggie Stuffed Peppers

More Vegan Dinner Ideas

Spicy Quinoa + Veggie Stuffed Peppers

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If you  make these Spicy Quinoa and Vegetable Stuffed Peppers or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Spicy Quinoa + Veggie Stuffed Peppers

Spicy Quinoa + Veggie Stuffed Peppers

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Serves: 6 servings
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Ingredients

  • 3-4 meduim Bell Peppers, any color
  • 2 Tbsps extra virgin olive oil
  • 2 cups cooked multi-colored quinoa (See Notes)
  • 1 medium red onion, chopped
  • 2 roma tomatoes, diced
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 Tbsp dried parsley
  • 1 Tbsp red pepper flakes
  • sea salt + black pepper, to taste
  • 1 tsp Hot sauce, optional

Optional Toppings:

  • Homemade Guacamole (See Notes)
  • Your favorite condiment

Instructions

  • 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.
  • Bon Appetit!

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. 
  • COOKED QUINOA: To see the recipe along with tips on how to cook quinoa, see my Savory Chickpea Quinoa Buddha Bowl recipe.
 

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Quinoa and Veggie Stuffed Peppers

 

 

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  1. Hello. In the stuffed peppers recipe you include the following ingredients in the list of ingredients, but do not mention then in the recipe instructions. I made the peppers and they were wonderful. I added some cayenne pepper for a bit of heat and left them in the oven about 12 minutes (versus 2 minutes as in the instructions) after I stuffed the peppers.

    1 tsp smoked paprika
    1 tsp ground cumin
    1 tsp chili powder
    1 Tbsp dried parsley

    • Hi Pat! I’m so happy to hear that the Stuffed Peppers turned out great! I do apologize that I missed those ingredients in the instructions! I’ve since fixed this! Also, I believe that I instructed to bake the peppers while stuffed in the oven for about 5 minutes, since they were already baked prior, however, I’ve adjusted it to 5-10 minutes. Thanks so much again for pointing that all out! 🙂

    • Yes, Quinoa is such a delicious grain, especially when cooked in veggie stock or chicken stock. We’ve been incorporating it in our diet as well. I hope that you guys enjoy this one! 🙂

    • Thanks so much, Kim! It really is delicious! Be sure to let me know how it turns out once you give it a try! 🙂

    • Oh my! Quinoa is so good! I definitely recommend trying it, especially when it’s well-seasoned for flavor!