How many servings does this recipe make?

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

What ingredients do I need for Stuffed Bell Peppers ?

You need 8 ingredients. The key ingredients include: 3 cups cooked quinoa, 1 cup frozen edamame, thawed, 1 cup loosely packed arame seaweed, approx. 12 oz. soaked in cold water 15 minutes, then drained., 6 green onions, thinly sliced, and more.

Is Stuffed Bell Peppers suitable as vegetarian?

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

How do I store leftover Stuffed Bell Peppers ?

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

Stuffed Bell Peppers Recipe

Name: Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cooked quinoa; 1 cup frozen edamame, thawed; 1 cup loosely packed arame seaweed, approx. 12 oz. soaked in cold water 15 minutes, then drained.; 6 green onions, thinly sliced; 3 carrots, grated; 1/3 cup roughly chopped dill, parsley or cilantro; 2 T. brown rice vinegar; 4 red bell peppers, tops removed and reserved, cored and seeded

Try this homemade Stuffed Bell Peppers recipe the whole family will love. Made with quinoa, frozen edamame, arame and green onions. Easy step-by-step in…

This Stuffed Bell Peppers relies on simple, everyday ingredients such as cooked quinoa, frozen edamame, thawed, green onions, thinly sliced and carrots, grated. It comes together quickly and makes 4 servings, at about 135 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

3 cups cooked quinoa
1 cup frozen edamame, thawed
1 cup loosely packed arame seaweed, approx. 12 oz. soaked in cold water 15 minutes, then drained.
6 green onions, thinly sliced
3 carrots, grated
1/3 cup roughly chopped dill, parsley or cilantro
2 T. brown rice vinegar
4 red bell peppers, tops removed and reserved, cored and seeded

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
135 kcal
Category
Vegetarian

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