Quinoa or Rice Stuffed Peppers
Vibrant, hearty, and endlessly versatile, these Quinoa or Rice Stuffed Peppers are a wholesome dinner dream come true! Whether you choose protein-packed quinoa or comforting rice as the base, these stuffed bell peppers are filled with a delicious medley of sautéed onions, garlic, diced tomatoes, and optional add-ins like black beans and corn. Seasoned with aromatic cumin and smoky paprika, this dish offers a burst of bold flavors in every bite. Topped with melty cheese (if desired) and garnished with fresh parsley or cilantro, these baked peppers are perfect for a cozy weeknight meal or a stunning vegetarian centerpiece. Easily customizable and naturally gluten-free, this recipe is sure to satisfy the whole family while sneaking in plenty of veggies!
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Recipe Information
Ingredients
- 4 pieces Bell peppers (any color)
- 1 cup Quinoa or rice
- 2 cups Water or vegetable broth
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 cup Diced tomatoes (canned or fresh)
- 0.5 cup Black beans (optional, rinsed and drained)
- 0.5 cup Corn (optional, fresh or canned)
- 0.5 cup Cheese (shredded, optional)
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley or cilantro, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly so they stand upright. Set aside.
Rinse the quinoa or rice thoroughly in cold water. In a medium saucepan, combine the rinsed quinoa or rice with water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer until cooked (about 15 minutes for quinoa or 20 minutes for rice).
While the quinoa or rice is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.
Stir in the diced tomatoes, black beans, corn, cumin, paprika, salt, and black pepper into the skillet. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and flavors are well combined.
Once the quinoa or rice is cooked, fluff with a fork and add it to the skillet with the vegetable mixture. Stir to combine evenly.
Drizzle the remaining 1 tablespoon of olive oil inside the hollowed bell peppers. Arrange the peppers in a baking dish and spoon the quinoa/rice mixture into each pepper, packing it tightly. If using, sprinkle shredded cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese (if used) is melted and bubbly.
Remove from the oven and let cool slightly. Garnish with fresh parsley or cilantro if desired, and serve warm.
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 357 mg | 16% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 9.5 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 654 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
