Quinoa Stuffed Peppers

With a rich and complex flavor, you won’t miss meat in these vegan Quinoa Stuffed Peppers. So tasty with fresh herbs, plus aromatics like onions, celery and garlic!

Do you have Meatless Monday goals you rarely seem to meet?  Or maybe you need to serve meals to both meat lovers and vegans–without overworking yourself?

Well, these Quinoa Stuffed Peppers may be just what you’re looking for! 

And it’s really a lucky accident.  You see I used to make stuffed peppers with meat and rice.  Until one day I subbed in some leftover quinoa I wanted to use up.  As I mixed the ingredients, before adding the meat, I took a taste.  Delicious!  

Did I even need the meat? I asked.

What is Quinoa?  

Quinoa is a trendy food that isn’t new at all—it’s been around for over 3000 years.  Although it can be used similarly to rice, it isn’t a grain, it is actually a seed!  According to Wikipedia, quinoa is a good gluten-free source of dietary fiber, phosphorous, magnesium and iron, and contains some calcium.  One of its most interesting traits is the fact that it is actually a complete protein.  

Now one of the challenges in vegetarian cooking can be getting enough protein because most grains and vegetables do not contain the full complement of amino acids needed to make a complete protein.  That is why you see beans served with rice, or peanut butter with bread.  Quinoa is a delightful exception!  

Now even though completing the protein wasn’t an issue, I decided to add some pine nuts for a flavor and nutrition boost.  Feel free to omit or substitute a less expensive nut if you’re watching your budget.   

Why You’ll Love This!

Tasty.  There’s plenty of flavor complexity, between the ripe bell peppers, the savory filling, and the robust tomato sauce.  Even my carnivore husband was impressed.

Healthy.  Low fat, low sugar, all natural–and you even get two servings of vegetables!

Versatile.  Serve it as a side or an entrée.  Yes, make Meatless Mondays easy while keeping everyone happy. 

What You’ll Need

Ingredient Notes

• Quinoa.  This forms the basis for the filling.
• Oil.  This is used to sautee the onion and celery.
• Onion, Garlic, Celery, Dill, Parsley.  These add flavor to the filling.
• Pine nuts.  This adds flavor and additional protein.
• Salt. Salt is a flavor enhancer.
• Tomato paste.  This adds nutrition and notes of umami flavor.
• Bell Peppers.  I like colored peppers for their flavor and nutrition but using green peppers is an option too.
• Pasta sauce.  For serving.

Special Tools

• No special tools required!

Step by Step Directions

Place the quinoa and water in a large saucepan, bring to a boil and cook until water is absorbed and quinoa is tender (or cook according to your package directions).

Preheat oven to 350 degrees F. Heat oil in a large skillet over medium heat. Sauté onions and celery until onions are translucent.

Combine onion & celery mixture, cooked quinoa, chopped garlic, herbs and tomato paste. 

Core the peppers.  If you want to retain the tops for show, carefully cut the seed cluster off.

Stuff peppers and place in baking dish.  If using the top, set that back on about 15 minutes before the peppers are done.

Cover and bake until peppers are tender and filling is heated through, about 45-60 minutes.

Warm the pasta sauce for topping the peppers and serve it with the peppers or on the side.

How to Serve

Quinoa Stuffed Peppers are delicious as either a main dish or as a side.  If serving as a side, you can divide each pepper in two and serve half per person.  It’s actually a pretty efficient side, since it can count as both a vegetable serving and a starch!  This will serve four as an entrée or eight as a side.

In either case, I always add a nice tomato sauce, which I think is a perfect complement to the flavors of the Stuffed Pepper.  I usually just use a jarred pasta sauce, since it’s easy to find something that is healthy and tasty—even organic.  But feel free to use your own homemade spaghetti sauce.

Variations

Serving someone who doesn’t think an entrée is real food without meat?  In that case you can reduce the amount of quinoa, then substitute some browned and drained ground meat (of your choice). 

Or offer a meat sauce along with the plain pasta sauce.  Then you can serve this to both vegans and die hard carnivores at the same time.

Tips and FAQs

Store leftovers sealed and refrigerated for 3-4 days.  Reheated in the microwave, they are just as good as the first day. 

Is it too hot to cook today?  I have made these in a roaster out on the patio!

Peppers (both Bell and hot) are usually in the EWG Dirty Dozen list of most contaminated fruits and vegetables.  So if you can, try to go organic. 

Ready to head to the Farmer’s Market for some nice fresh peppers?  Here are some other foods for your shopping inspiration!

• Pesto Grilled Cheese Sandwiches by Jolene’s Recipe Journal
• Herb and Asiago Bread Sticks by Karen’s Kitchen Stories
• Cucumber Tomato Avocado Salad by Blogghetti
• Roasted Tomato Pasta Sauce by Cheese Curd In Paradise
• Mediterranean Pasta by A Day in the Life on the Farm
• Summer Gazpacho by Palatable Pastime
• “Sun”sational Sunshine Platter by Magical Ingredients
• Quick & Easy Fresh Cherry Dessert Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Grilled Chicken and Zucchini Pasta by Our Crafty Mom
• Sautéed Zucchini and Corn by Our Good Life
• Roasted Carrots with Vietnamese Sauce by The Spiffy Cookie
• Pan con Tomate by A Kitchen Hoor’s Adventures

Quinoa Stuffed Peppers

With a rich and complex flavor, you won’t miss meat in these vegan Quinoa Stuffed Peppers. So tasty with fresh herbs, plus aromatics like onions, celery and garlic!

Author: Inger

5 from 1 vote

Print

Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Course Main Dish

Cuisine International

Servings 4

Calories 472 kcal

Ingredients

  

1x2x3x

• 1 cup quinoa
• 1 1/2 cup water
• 1 Tablespoon oil
• 1 onion chopped
• 2 garlic cloves chopped coarsely
• 1/4 cup chopped celery you can include leaves
• 1/4 cup fresh dill or 2 Tablespoons dried
• 1/4 cup chopped parsley
• 1/4 cup pine nuts
• 1 teaspoon salt
• 6 ounces tomato paste
• 4 large peppers or 5-6 smaller peppers, stem and cores removed
• 16 ounces Pasta sauce for serving (I buy a 24 oz jar but usually have leftovers)

Instructions

 

• Place the quinoa and water in a large saucepan, bring to a boil and cook until water is absorbed and quinoa is tender (or cook according to your package directions).
• Preheat oven to 350 degrees F. Heat oil in a medium skillet over medium heat. Sauté onions and celery until onions are translucent.
• Combine onion & celery mixture, cooked quinoa, chopped garlic, herbs and tomato paste. 
• Core the peppers.  If you want to retain the tops for show, carefully cut the seed cluster off.
• Stuff peppers and place in baking dish.  If using the top, set that back on about 15 minutes before the peppers are done.
• Cover and bake until peppers are tender and filling is heated through, about 45-60 minutes. Warm the pasta sauce for topping the peppers and serve on the side.

Notes

If you want to add meat, reduce the amount of quinoa, and substitute some browned and drained ground meat (of your choice).  Or serve with a sauce that contains meat.

Nutrition

Calories: 472kcal

I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

Tried this recipe?Let us know how it was!

Updated from original, published on Feb 5, 2017

• ← Beer Battered Shrimp
• Whole Honey Roasted Carrots →