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4 from 1 vote

Quinoa Stuffed Bell Peppers

Prep Time25 mins
Cook Time40 mins
Course: Appetizer
Cuisine: American
Keyword: gluten-free, Quinoa, stuffed bell peppers, vegetarian
Servings: 8 servings
Calories: 314kcal


  • 3/4 cup quinoa, uncooked
  • 1 cup frozen corn
  • 1 cup black beans, canned
  • 1 tablespoon ground cumin
  • 1 cup salsa
  • 1 cup, chopped onion
  • 1 tablespoon olive oil
  • 1 cup chopped celery
  • 1 cloves garlic
  • 1 can diced tomatoes, canned
  • 1 1/2 cup water
  • 1 cup, shredded cheddar cheese
  • 8 bell pepper, orange


  • Heat oil in saucepan over medium heat.  Saute onion, and for about 5 minutes, until soft, then add cumin and garlic and cook for an additional minute.
  • Drain the liquid from the tomatoes and stir in then in (reserving liquid) and cook for 5 minutes until most of the liquid has evaporated.
  • Stir in black beans, quinoa and 1 1/2 cups water.  Cover and bring to a boil.  Reduce heat to medium-low and simmer for about 20 minutes, or until quinoa is tender.  Stir in 1 cup of cheese and season with salt and pepper.
  • Preheat oven to 350 degrees F and pour reserved liquid from tomatoes in the bottom of your baking dish.
  • Fill each bell pepper with quinoa mixture and place in baking dish.  The filling makes enough to fill 8 medium/large peppers.  Cover with foil and bake 40 minutes.  Transfer stuffed bell peppers onto serving dish and drizzle pan juices over top.   Serve with salsa and plain Greek yogurt.


Calories: 314kcal | Carbohydrates: 34g | Protein: 23g | Fat: 10g | Sodium: 569mg | Fiber: 8g | Sugar: 10g