Quinoa Stuffed Peppers
Prep time
Cook time
Total time
My family has always loved stuffed peppers, and this quinoa version is absolutely wonderful, filled with quinoa, brown rice and lots of veggies. I like to use a rainbow of colored peppers, orange, red, yellow to and color and sweet pepper flavor.
Recipe type: Entree | Vegan
Serves: 6 to 8 servings
Small amount of oil for preparing pan
Peppers and Filling:
  • 2 to 4 tablespoons oil, divided Tip: I like to use olive oil, however coconut or vegetable oils are also good to use.
  • 1 cup dry quinoa (makes about 3 cups cooked)
  • 2 cups vegetable broth, optional, to use when preparing quinoa in place of water
  • 1 cup dry whole grain brown rice (makes about 3 cups cooked) Tip: it’s ok to substitute 2 cups of dry instant whole grain brown rice which will make about 2⅔ cups cooked rice.
  • 6 large bell peppers, Tip: use any color peppers you prefer, I like to use a combination of red yellow and orange peppers.
  • 1 small white onion, diced
  • 2 to 3 cloves garlic, minced
  • 1 medium sized zucchini, diced
  • about 10 small Cremini or white button mushrooms, sliced
  • about ½ can black beans, drained and rinsed
  • 1 15-ounce can Mexican style recipe tomatoes, diced
  • 1 29-ounce can tomato sauce, divided
  • 1 teaspoon ground chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 bunch cilantro, mostly the leaves, roughly chopped
  1. Prepare one large baking dish with sides, such as a 12x17x1 inch Jelly Roll pan or 9x13 inch pan. Drizzle 1 to 2 tablespoons oil over bottom of pan. Tip: line pan with foil and drizzle oil over foil if desired for easy clean-up after baking. Tip: You may need to use more than one baking dish to fit all the peppers.
  2. Quinoa and Brown Rice: Cook quinoa and brown rice according to package directions. When cooked set aside while preparing the rest of the filling. Tip: I like to use vegetable broth in place of water when cooking quinoa to provide extra flavor.
  3. Peppers: Cut peppers in half lengthwise, remove seeds and membranes. Arrange peppers in prepared baking dish, set aside.
  4. Pre-heat oven to 375 degrees F.
  5. Filling: In a very large heavy-bottomed cooking skillet, heat 1 to 2 tablespoons of oil over medium heat, then add the onions and garlic. Cook and stir onions and garlic with a spatula or wooden spoon until partially cooked, about 3 minutes. Add zucchini and mushrooms and sauté 3 to 5 minutes more or until the zucchini and mushrooms are partially tender. Tip: it’s better to keep the veggies still crisp-tender as they will continue cooking in the oven.
  6. Add the black beans, tomatoes, about ½ can of the tomato sauce, chili powder, cumin, and salt. Stir and heat until heated through, 3 to 5 minutes. Remove from the heat
  7. Stir in the chopped cilantro. Stuffed Peppers-making filling
  8. Fill the prepared peppers with the filling. Tip: you will probably have extra filling which can be refrigerated and eaten later by itself as an excellent snack or lunch. Stuffed Peppers-filled
  9. Pour the remaining ½ can of tomato sauce over the filled peppers.
  10. Bake: Cover the peppers with foil and bake 45 to 60 minutes or until the peppers are tender but still a bit crisp. Stuffed Peppers-baked ready to serve
Recipe Notes
Pan: large baking dish Pan Prep: lightly oiled Oven Temp: 350° Storage: Cover and Refrigerate
Recipe by at https://thebakingpan.com/recipes/vegan-savory/quinoa-stuffed-peppers/