Quinoa-stuffed red peppers

Quinoa-stuffed red peppers

Shape Magazine
  • Prep: 30 min
  • Cook Time: 20 min
  • Total: 50 min
  • Serving:

A little preparation is all it takes to make these stuffed pepper that will fill you up instead of out.


  • 2/3 cup quinoa, rinsed and drained
  • 6 red bell peppers
  • 1 tablespoon olive oil
  • 3/4 cup diced carrots
  • 1/2 red onion, diced
  • 1 (10 ounce) package frozen spinach, thawed and drained
  • 1 (15 ounce) can red kidney beans, rinsed and drained
  • 1 teaspoon chili powder
  • 1/2 cup grated part-skim mozzarella


  1. Preheat oven to 350 degrees F. Boil 1-1/3 cups water in a saucepan; add quinoa. Reduce heat, cover, and simmer for 15 minutes. Keep covered; set aside.
  2. Remove pepper tops, stems, and seeds. Bring a large pot of water to a boil. Add peppers; boil for 5 minutes, and drain.
  3. Heat oil in a skillet over medium heat. Add carrots; cook for 3 minutes. Add onion; cook for 5 minutes more. Stir in spinach and beans. Remove from heat and mix in quinoa and chili powder.
  4. Fill peppers with quinoa mixture and place upright in a baking dish. Sprinkle with cheese. Add just enough water to form a very thin layer in the bottom of the dish. Bake for 20 minutes or until tops are lightly browned. Serve immediately.

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