Stuffed bell peppers are filled with a tasty mixture of cooked quinoa, vegetables, and sometimes cheese. They are a healthy and colorful dish that makes a great main course for any meal.
I like making these when I want something filling but not heavy. They look fancy on the plate and make me feel like I put real effort into dinner!
To save time, I prepare the stuffing ahead of time and just bake the peppers when I need a quick, nutritious meal.
Ingredients & Substitutions
Bell Peppers: Red or yellow bell peppers add color and sweetness. I recommend choosing firm, shiny peppers. If you want a milder taste, use green peppers, or try zucchini halves as a low-carb alternative.
Quinoa: Nutty and fluffy, quinoa is the base. Rinse well before cooking to remove bitterness. For variety, you can swap in cooked rice, cauliflower rice, or couscous.
Ground Protein: Ground turkey, chicken, or beef work well. I find turkey keeps the dish light. For a vegetarian version, try lentils or crumbled tofu with extra seasoning.
Vegetables: Onion, garlic, and optional tomatoes build flavor. Use fresh for the best taste. Frozen diced vegetables are okay if drained well. Swap in chopped spinach or mushrooms if you like.
Cheese: Shredded mozzarella or cheddar tops the peppers. For a milder flavor, use Monterey Jack or a sprinkle of Parmesan. Dairy-free cheeses can be a good substitute if needed.
How do I stuff and bake the peppers without them collapsing?
To keep peppers from collapsing, trim the stem and seed the peppers carefully. Stand them upright in a baking dish with a little water or tomato sauce at the bottom. Bake at 375°F uncovered for about 30-40 minutes until tender and stuffing is hot.
- Trim the tops and remove seeds, making a stable cavity.
- Place peppers upright in the baking dish, with a bit of water or sauce at the bottom.
- Bake uncovered, checking that the peppers are tender before removing.
How to Make Stuffed Bell Peppers with Quinoa?
Ingredients You’ll Need:
Vegetables
- 4 large bell peppers (any color)
- 1 cup cooked quinoa
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, chopped
- 2 cloves garlic, minced
Proteins & Dairy
- 1 cup shredded cheese (cheddar, Monterey Jack, or your choice)
- 1/2 cup cooked black beans (optional)
Seasonings & Oils
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
How Much Time Will You Need?
20 minutes prep + 30 minutes cook + 0 minutes rest = 50 minutes total
Step-by-Step Instructions:
1. Prepare the Peppers
Preheat your oven to 375°F. Slice the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
2. Make the Filling
Heat olive oil in a pan. Sauté chopped onion and garlic until soft. Add cooked quinoa, diced tomatoes, beans (if using), cumin, salt, and pepper. Mix well.
3. Stuff the Peppers
Fill each pepper with the quinoa mixture. Top with shredded cheese for extra flavor.
4. Bake
Cover the dish with foil. Bake for 25–30 minutes, until peppers are tender and cheese is melted. Remove foil for last 5 minutes for browning.
