Quinoa-Stuffed Peppers

Author:Inspired by Vegetarian Times
Yield:8 Serving(s)
Category:Main Courses


medium onion, finely chopped (1 cup)
2 tbsp. olive oil
ribs celery, finely chopped (1/2 cup)
1 tbsp. ground cumin
2 cloves garlic, minced (2 tsp)
10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
30 oz. cans diced tomatoes, drained, liquid reserved
15 oz. can black beans, rinsed and drained
3/4 cups quinoa
large carrots, grated (11/2 cups)
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
large red bell peppers, halved lengthwise, ribs removed


  1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
  2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
  3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
  4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.


Nutrition Facts

8 Serving(s) per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 10g15%
Saturated Fat 3g15%
Trans Fat
Cholesterol 15mg5%
Sodium 520mg22%
Total Carbohydrate 36g12%
Dietary Fiber 10g40%
Total Sugars 9g
Includes Added Sugars
Protein 14g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.