Spicy Quinoa + Veggie Stuffed Peppers

These Spicy Quinoa + Veggie Stuffed Peppers are the perfect healthy meal on any given day. Filled with well-seasoned quinoa, onions, tomatoes, and kale, these stuffed peppers are gluten-free and vegan.

Spicy Quinoa + Veggie Stuffed Peppers

Stuffed Bell Peppers!

Don’t you just love them? Their perfectly grilled (or baked) skins, stuffed with your favorite ingredients. What more could you ask for, right?

Spicy Quinoa + Veggie Stuffed Peppers

Whelp, these stuffed peppers aren’t any different. For a long time, I wanted to create a tasteful recipe for stuffed peppers and I’m so excited to finally share this one with you guys!

 

If you’ve been an avid follower of Orchids + Sweet Tea, you may have come across these Shrimp, Lentil + Kale Stuffed Peppers. If not, then taking a quick peek might be your best bet. Haha!

Spicy Quinoa + Veggie Stuffed Peppers

But if you’re looking for other vegan bites to indulge in, these recipes would be the perfect fit:

Of course, you can always check out our Vegan Bites Archives for a lot more options, including breakfast and sweet treats.

For these specific bell peppers, they come loaded with quinoa cooked in vegetable stock and delicious seasonings, freshly diced onions and tomatoes sautéed in olive oil, and kale—-but it becomes more decadent when tightly stuffed in these perfectly roasted bell peppers and topped with guacamole.

Spicy Quinoa + Veggie Stuffed Peppers

Let’s dig right into this recipe!

Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.

Cut the peppers at the tops through their stalks and scoop out the sides and any white membrane, rinse, and pat dry.

Place the peppers standing upward onto the baking sheet and drizzle with Grapeseed oil and bake for 15-20 minutes, until the peppers are just tender and begin to brown on edges.

Meanwhile, add grapeseed oil to a skillet over medium-high heat and add the onions and garlic cloves, stirring, for about 3-4 minutes, until veggies are translucent.

Add a pinch of sea salt, black pepper, smoked paprika, parsley, cumin, chili powder, and red pepper flakes and cook for about another minute or so. Then add the kale and sauté for another 2 minutes, until kale has softened and slightly wilted. Now, add tomatoes and cook another 2 minutes, tossing occasionally. Add the cooked quinoa and combine fully, sprinkling with red peppers flakes.

Once bell peppers have cooked through, remove from the oven and let cool for 2-3 minutes.

Carefully spoon the quinoa-veggie mixture into holes of the bell peppers and return to the oven for 5 minutes to allow the juice to flow!

Remove from the oven again and serve warm and top with guacamole. BAM!

Bon Appetit.

Spicy Quinoa + Veggie Stuffed Peppers

Spicy Quinoa + Veggie Stuffed Peppers

Spicy Quinoa + Veggie Stuffed Peppers

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
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Ingredients

  • 4 meduim Bell Peppers (The more colors, the better!)
  • 1 cup multi-colored quinoa, cooked in veggie stock
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 Tbsp dried parsley
  • 1 Tbsp red pepper flakes
  • 1 medium red onion, diced
  • 1 medium tomato, diced
  • 2 cups kale, de-stemmed and chopped
  • simple Guacamole, homemade (See Notes for Recipe)
  • grapeseed oil, for cooking
  • Hot sauce, optional

Instructions

  • Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Cut the peppers at the tops through their stalks and scoop out the sides and any white membrane, rinse, and pat dry.
  • Place the peppers standing upward onto the baking sheet and drizzle with Grapeseed oil and bake for 15-20 minutes, until the peppers are just tender and begin to brown on edges.
  • Meanwhile, add grapeseed oil to a skillet over medium-high heat and add the onions and garlic cloves, stirring, for about 3-4 minutes, until veggies are translucent.
  • Add a pinch of sea salt, black pepper, smoked paprika, parsley, cumin, chili powder, and red pepper flakes and cook for about another minute or so. Then add the kale and sauté for another 2 minutes, until kale has softened and slightly wilted. Now, add tomatoes and cook another 2 minutes, tossing occasionally. Add the cooked quinoa and combine fully, sprinkling with red peppers flakes.
  • Once bell peppers have cooked through, remove from the oven and let cool for 2-3 minutes.
  • Carefully spoon the quinoa-veggie mixture into holes of the bell peppers and return to the oven for 5-10 minutes to allow the juice to flow!
  • Remove from the oven again and serve warm and top with guacamole. BAM!
  • Bon Appetite.

Tips & Tricks

Simple Guacamole Recipe: 

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. 
 

DID YOU MAKE THIS recipe?

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Spicy Quinoa + Veggie Stuffed Peppers.

 

ORCHIDS + SWEET TEA

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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!