Quinoa Stuffed Peppers

Note: The pictures for this recipe were lost during a domain transfer. I’ll leave you with the recipe, and will try to get the photos updated soon!

Quinoa & Bean Stuffed Peppers
Makes 4 peppers

Ingredients:

4 red or green bell peppers
1 tablespoon coconut oil
1 small onion, chopped
1 clove garlic, minced
1 cup mushrooms, chopped
1 zucchini, chopped
1/2 bell pepper, chopped
1 1/2 cups cooked quinoa
1 can white beans, rinsed and drained
2 to 3 c. tomato sauce (your favorite jar or homemade)

Directions:

1. Preheat oven to 350 degrees. Wash and clean the 4 bell peppers. Cut off tops and remove seeds and membrane. Place prepared peppers upside down on a baking sheet, and bake for 5 minutes.
2. Meanwhile, heat coconut oil in large skillet and add the onion, peppers and garlic. Saute for one minute, then add the zucchini and mushrooms. Continue to cook 3 to 5 minutes or until veggies are tender, stirring constantly. Reduce heat and add the beans, quinoa and 3/4 cup tomato sauce. Cook until thoroughly heated.
3. Divide and stuff the mixture into the 4 peppers. Spread 1/2 cup sauce in bottom of baking dish. Stand peppers upright. Pour remaining sauce over the tops of peppers. Bake in oven for 30 minutes, then serve hot!

4.5 from 2 votes
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Quinoa Stuffed Peppers
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

A filling and nutrient-rich addition to your next dinner!

Course: Main Course
Servings: 4
Calories: 181 kcal
Author: Detoxinista.com
Ingredients
  • 4 red or green bell peppers
  • 1 tablespoon coconut oil
  • 1 small onion , chopped
  • 1 clove garlic , minced
  • 1 cup mushrooms , chopped
  • 1 zucchini , chopped
  • 1/2 bell pepper , chopped
  • 1 1/2 cups cooked quinoa
  • 1 can white beans , rinsed and drained
  • 2 to 3 c. tomato sauce (your favorite jar or homemade)
Instructions
  1. Preheat oven to 350 degrees. Wash and clean the 4 bell peppers. Cut off tops and remove seeds and membrane. Place prepared peppers upside down on a baking sheet, and bake for 5 minutes.
  2. Meanwhile, heat coconut oil in large skillet and add the onion, peppers and garlic. Saute for one minute, then add the zucchini and mushrooms. Continue to cook 3 to 5 minutes or until veggies are tender, stirring constantly. Reduce heat and add the beans, quinoa and 3/4 cup tomato sauce. Cook until thoroughly heated.
  3. Divide and stuff the mixture into the 4 peppers. Spread 1/2 cup sauce in bottom of baking dish. Stand peppers upright. Pour remaining sauce over the tops of peppers. Bake in oven for 30 minutes, then serve hot!

Enjoy!

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Comments

Elizabeth P.

I just made these tonight and they were amazing!! I only had 2 peppers, so I have leftover filling, but I put it in the freezer to save for later. Thanks for the great recipe!

Anne Grindl

Made these for dinner – way better than meaty stuffed peppers!! Took a photo, let me know, if you want to use it for your post.

Traci K

I made these tonight for dinner. Thank you so much! They were delicious. I grew up eating traditional stuffed peppers, and these are such a nice change from the heavy, tired feeling you always get after the originals. I think the only change I’ll make next time is to add additional spices.

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