Quinoa Stuffed Peppers Recipe

Name: Quinoa Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large bell peppers of any color; 1 tbsp olive or grape seed oil; 1 medium red onion - chopped; 2 garlic cloves - minced; 8 oz baby portobello mushrooms - chopped; 1/2 tsp dried oregano; 1/2 tsp dried thyme; 2 lbs roma or plum tomatoes - chopped; 1/2 cup extra firm tofu - chopped or 1/2 cup prepared TVP; 4 cups cooked quinoa (1 cup dry)

Servings: persons

1
* Prepare the quinoa. Remember to rinse it first to eliminate the bitterness. Set aside.
2
* Preheat the oven to 325 degrees.
3
* Lightly grease a baking dish that will hold the peppers upright.
4
* Cut a hole in the top of the peppers to remove the stems, seeds, and membranes.
5
* In a large skillet over medium heat, heat the oil.
6
* Add the onion, garlic and mushrooms and saute until tender.
7
* Add the oregano, thyme and tomatoes, reduce heat and simmer about 5 minutes.
8
* Remove from heat and fold in the cooked quinoa.
9
* Fill the peppers with the quinoa mixture and place so that the peppers support each other in the baking dish.
10
* Cover with foil and bake until the peppers are tender, 25 to 30 minutes.

202

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 large bell peppers of any color, 1 tbsp olive or grape seed oil, 1 medium red onion - chopped, 2 garlic cloves - minced, and more.

Yes, Quinoa Stuffed Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quinoa Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions