nutritional information

Per Stuffed pepper:

  • Calories: 279
  • Protein: 14 g
  • Total Fat: 10 g
  • Saturated Fat: 3 g
  • Carbohydrates: 36 g
  • Cholesterol: 15 mg
  • Sodium: 518 mg
  • Fiber: 10 g
  • Sugar: 9 g

Quinoa-Stuffed Peppers

Heart-Felt Meals

Serves 8

This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein.
  • 1 medium onion, finely chopped (1 cup)
  • 2 Tbs. olive oil
  • 2 ribs celery, finely chopped (½ cup)
  • 1 Tbs. ground cumin
  • 2 cloves garlic, minced (2 tsp.)
  • 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
  • 2 15-oz. cans diced tomatoes, drained, liquid reserved
  • 1 15-oz. can black beans, rinsed and drained
  • ¾ cup quinoa
  • 3 large carrots, grated (1½ cups)
  • 1½ cups grated reduced-fat pepper Jack cheese, divided
  • 4 large red bell peppers, halved lengthwise, ribs removed

1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.

3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

4. Fill each bell pepper half with heaping ¾-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

February 2009 p.66

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This is one of my favorites. I makes enough for 6 large peppers. I have frozen just the filling and it is still terrific. Also - add a little extra tomato sauce to the tomato juice while baking.

Sandra - 2016-04-05 21:04:43

I love to cut up the peppers and cook along with the other veggies. Then I use the mixture in wraps or taco shells. Yummy

Pam - 2016-03-10 22:20:44

I love this recipe!! Anyone who says it's bland isn't seasoning it right. These always turn out delicious when I make them. I do add a little extra cheese so that definitely helps boost the flavor. I will say that the recipe measurements are a little too high. I always end up with too much filling and not enough peppers. Definitely worth a try.

Carly - 2016-02-09 01:54:44

A family favorite every Christmas! Thank you.

Julie jackson - 2015-12-23 20:52:37

Please add more recipes for low potassium diet. Kidney friendly diet. Please. Also give potassium mg. For each recipe. We all will appreciate . Please write potassium content of each recipes. Thank you very much.

Asha - 2015-10-20 06:02:33

This was fab! My husband and I loved it!

Denkan65 - 2015-09-15 13:54:49

not good at all. too much effort for this massive vegetable pile. For my wife and I its about 5 pounds of food. would reccomend if you live with 6-8 people.

dave - 2015-08-26 00:46:15

Such a disappointment: we didn't have tinfoil, and thought we found this under the '30 minutes or less' category so we were completely blown away by the insane amount of time this took. Tasted okay, but definitely not worth the effort.

May - 2015-08-19 19:27:22

When do you freeze the quinoa stuffed peppers, before or after baking

Joan pollick - 2015-08-05 15:08:28

I have been making these for years now. I have taken lots of the suggestions posted in the comments. I cook the peppers while the stuffing is cooking to cut down on the time significantly. I buy the Trader Joes mirepoix to cut prep time. I use way more cumin than suggested. I add other seasonings and am generous with the salt. Lastly, I use vegetable broth instead of water to add more flavor. Because there is so much left over stuffing, I use it to fill corn tortillas and make veggie tacos.

Kristy Hensley - 2015-07-18 23:41:49