Quinoa Stuffed Peppers (Vegan)


These peppers have been a favorite meal in our household for years.

quinoa stuffed peppers

The filling is warm and hearty, and when stuffed into tender bell peppers, the presentation is pretty enough to serve to company– without too much additional effort.

As you may know, quinoa is a gluten-free “pseudograin” that is loaded with all of the essential amino acids the body needs, making it a complete source of protein. Paired with sauteed vegetables, beans, and a rich marinara sauce, it makes for a warm and filling meal during these cold winter months. In case you have allergy concerns, it’s also nut-free and dairy-free!

This recipe is easily adaptable, so feel free to use any seasonable vegetables you have on hand. You can taste and adjust the seasoning as you go, so it’s practically fool-proof!

Quiona Stuffed Peppers (Vegan)
Serves 4 to 6

Ingredients:

1/2 cup dry quinoa
1 cup water
4 bell peppers, sliced in half lengthwise, seeds and white pith removed
1 tablespoon coconut oil
1 small onion, chopped
1 clove garlic, minced
1 cup chopped mushrooms (about 4 ounces)
1 zucchini, chopped
1 (15-ounce) can white cannellini beans (about 1 1/2 cups cooked beans)
1 cup marinara sauce, plus more for serving
Sea salt and black pepper

Directions:

Preheat the oven to 350F. Combine the quinoa and water in a small saucepan and bring the water to a boil. Cover and reduce the heat, cooking until the quinoa is tender, about 15 minutes. Fluff with a fork and set aside.

Place the bell peppers cut-side down on a baking sheet and bake them for 10 minutes. Remove from the oven and set aside.

preparing quinoa stuffed peppers

In the meantime, melt the coconut oil in a large pot over medium heat and saute the onion until it starts to become translucent, about 5 minutes. Add in the garlic, mushrooms and zucchini, and saute until all of the vegetables are tender, about 6 to 8 minutes. Season with salt and pepper.

Add in the cooked quinoa, beans, and marinara sauce, and stir well to combine and adjust the seasoning to taste. Arrange the cooked bell peppers cut-side-up and spoon the filling into each pepper. It should generously fill 4 bell peppers. Spoon additional marinara sauce over each pepper to help prevent them from drying out, then bake for 30 minutes at 350F, until the peppers are very tender. Serve warm, with additional marinara sauce, if you like.
quinoa stuffed pepper on a plate

4.75 from 8 votes
Print
Quinoa Stuffed Peppers (Vegan)
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hrs
 
A warm and comforting vegan dish that's loaded with complete protein and fiber-rich ingredients.
Course: Main Course
Servings: 4
Calories: 199 kcal
Author: Detoxinista.com
Ingredients
  • 1/2 cup dry quinoa
  • 1 cup water
  • 4 bell peppers , sliced in half lengthwise, seeds and white pith removed
  • 1 tablespoon coconut oil
  • 1 small onion , chopped
  • 1 clove garlic , minced
  • 1 cup chopped mushrooms (about 4 ounces)
  • 1 zucchini , chopped
  • 1 (15-ounce) can white cannellini beans (about 1 1/2 cups cooked beans)
  • 1 cup marinara sauce , plus more for serving
  • Sea salt and black pepper
Instructions
  1. Preheat the oven to 350F. Combine the quinoa and water in a small saucepan and bring the water to a boil. Cover and reduce the heat, cooking until the quinoa is tender, about 15 minutes. Fluff with a fork and set aside.
  2. Place the bell peppers cut-side down on a baking sheet and bake them for 10 minutes. Remove from the oven and set aside.
  3. In the meantime, melt the coconut oil in a large pot over medium heat and saute the onion until it starts to become translucent, about 5 minutes. Add in the garlic, mushrooms and zucchini, and saute until all of the vegetables are tender, about 6 to 8 minutes. Season with salt and pepper.
  4. Add in the cooked quiona, beans, and marinara sauce, and stir well to combine and adjust the seasoning to taste. Arrange the cooked bell peppers cut-side-up and spoon the filling into each pepper. It should generously fill 4 bell peppers. Spoon additional marinara sauce over each pepper to help prevent them from drying out, then bake for 30 minutes at 350, until the peppers are very tender. Serve warm, with additional marinara sauce, if you like.

Notes:

  • This filling can easily be enjoyed on its own, without stuffing the peppers. Or, you can fill your favorite winter squash or zucchini, too!
  • To keep this recipe sugar-free, make sure you use a marinara sauce that is free of added sugar. (Amy’s Organic Pasta Sauce is sugar-free.)

Enjoy!

Reader Feedback: What’s your favorite dish to make when company comes over?

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

Suz

These were so easy, quick and delicious! I used green, yellow and red peppers – the yellows ones outshone the others with their natural sweetness. Will be sure to make these again. Thanks for the great recipe!

Nads

These were super easy and delicious! I substituted the quinoa for farro and added some italian seasoning to the mixture, which was great on its on!
I also cheated and melted some chedder and mozerella on the peppers.

Alex

I made these today, using eggplant instead of mushrooms, adding kale and dried herbs. So delicious!!! Thank you!

Anastasia

I hope to try this soon but without the beans. I think my little girl and I will love this =)

Never Miss a Post!

Get a FREE 3-Day Detox Plan when you sign up for my email newsletter