Stuffed Bell Peppers with Quinoa

Stuffed Bell Peppers with Quinoa – A delicious, healthy, and quick meal my whole family enjoyed. Filled with flavor and simple to make. You will love this stuffed bell pepper recipe!

I absolutely love when I find easy and healthy recipes that my whole family will eat. These stuffed bell peppers are a family favorite, as well as chicken stuffed peppers, sheet pan fajitas, slow cooker honey chicken and one pot chicken and rice.

Easy stuffed peppers

One of my favorite vegetables is red bell peppers! Which is weird because I didn’t start liking them until I got married. I always remember my Dad eating them growing up and NOT wanting to try them. Once I got married my husband bought bell peppers to go on top of our salads and to my surprise I loved them!

I have seen several recipes for stuffed bell peppers with quinoa online and never found one I’ve liked. I finally came up with my own version and love how they turned out. The kids even ate these easy stuffed bell peppers…everyone loved them!

How long does it take to cook raw stuffed peppers?

These easy bell peppers take about 40 minutes to cook through. You want the peppers to soften, but not be too mushy. Depending on your oven, the timing could be a little more or a little less. I’d plan on keeping an eye on them after about 30 minutes to make sure your stuffed bell peppers get the perfect consistency.

How long will stuffed peppers keep in the fridge?

These stuffed bell peppers will keep in the refrigerator for about 3 days. Make sure to store in an airtight container (preferably shallow). To reheat, I like to warm mine back up in the oven for about 5-10 minutes.

How to make stuffed bell peppers

Scroll down for printable stuffed bell pepper recipe and video.

1. Heat olive oil in large saucepan. Add onion and cook until translucent ( about 3 minutes). Add in meat and cook until browned. Drain any excess grease.
2. Add in black beans, tomatoes, green chilies, water, quinoa, cumin, taco seasoning, salt and pepper if desired. Cover and bring to a boil. Reduce heat to medium/low and simmer for 10-15 minutes or until quinoa is done.
3. Heat oven to 375. Place peppers in 13 x 9 baking dish. Spoon in filling and top with grated cheese. Cover pan with foil and bake stuffed bell peppers for 40 minutes.

 Favorite toppings for stuffed bell peppers

• Sour cream
• Salsa
• Sliced Avocado
• Sliced Olives
• Cilantro
• Red or green onions

Stuffed Bell Peppers with Quinoa

Course: Main Course

Cuisine: Mexican

Keyword: stuffed bell peppers

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 4

Calories: 413

Author: Jamielyn Nye

Stuffed Bell Peppers with Quinoa - A delicious, healthy, and quick meal my whole family enjoyed. Filled with flavor and simple to make. You will love this stuffed bell pepper recipe! 

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Ingredients

• 4 bell peppers (halfed length wise, ribs removed)
• 1/2 cup quinoa
• 1/2 pound ground turkey (or ground beef)
• 1 small onion
• 14 ounces fire roasted tomatoes (1 can, plain is fine too)
• 7 ounces diced green chili (1 can)
• 14 ounces black beans (1 can, drained and rinsed)
• 1 Tablespoon taco seasoning
• 1/2 Tablespoon cumin
• 1/2 Tablespoon olive oil
• 1/2 cup mozzarella shredded cheese
• 3/4 cup water

Instructions

• Heat olive oil in a large saucepan. Add onion and cook until translucent ( about 3 minutes). Add in meat and cook until browned. Drain any excess grease.
• Add in black beans, tomatoes, green chilies, water, quinoa, cumin, taco seasoning, salt and pepper if desired. Cover and bring to a boil. Reduce heat to medium/low and simmer for 10-15 minutes or until quinoa is done.
• Heat oven to 375. Place peppers in 13 x 9 baking dish. Spoon in filling and top with grated cheese. Cover pan with foil and bake for 40 minutes.
• Remove from oven and serve with sour cream or salsa (optional). Enjoy!

Video

Nutrition

Calories: 413kcal | Carbohydrates: 54g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 336mg | Potassium: 1047mg | Fiber: 14g | Sugar: 9g | Vitamin A: 4350IU | Vitamin C: 160.7mg | Calcium: 174mg | Iron: 5.6mg

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Such an easy weeknight dinner the whole family will enjoy!