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Quinoa Stuffed Peppers

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Quinoa Stuffed Peppers

5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Quinoa Stuffed Peppers
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 334kcal


  • 1/2 cup quinoa, uncooked
  • 1 medium onion
  • 3 clove garlic
  • 3 medium carrot
  • 6 ounce pepper jack cheese
  • 28 ounce diced tomatoes, canned
  • 15 ounce black beans, canned
  • 1 tablespoon cumin, ground
  • 3 cup spinach
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 6 medium bell pepper, green

Serve With

  • 6 medium kiwi


  • Preheat oven to 350°F.
  • Rinse quinoa and cook according to package directions.
  • Meanwhile, dice onion, mince garlic, and shred carrots. Grate the cheese. Drain tomatoes, reserving liquid; drain and rinse beans and set aside.
  • Heat a very large skillet over medium. Sauté onion for 5 minutes.  Add cumin and garlic; sauté 1 minute more.
  • Add tomatoes and spinach to the skillet; cook for 5 minutes. Stir in beans, cooked quinoa, and carrots. Heat for a few minutes more, then stir in 4 ounces cheese. Season with salt and pepper.
  • Pour the reserved liquid from the tomatoes into a 9×13 baking dish.
  • Cut tops off the bell peppers and remove the inner ribs and seeds with a spoon.
  • Fill each pepper with a heaping amount of quinoa mixture and place in the prepared baking dish. Cover with foil and bake for 30 minutes or until peppers are soft.
  • Uncover and sprinkle with remaining cheese; bake 5 minutes more until cheese has melted. Let stand 5 minutes, then drizzle with pan juices.
  • Serve peppers with kiwi on the side.
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Calories: 334kcal | Carbohydrates: 47g | Protein: 17g | Fat: 11g | Sodium: 508mg | Fiber: 14g | Sugar: 15g

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