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These peppers have been a favorite meal in our household for years.
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!
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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
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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.
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.
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
- 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.
- 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 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.
Nutrition
Per Serving: Calories: 199, Fat: 5g, Carbohydrates: 32g, Fiber: 7g, Protein: 7g
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!
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Reader Feedback: What’s your favorite dish to make when company comes over?
great recipe! i made them without the beans, and they were still delicious. inspiring recipe in the sense that many different veggies could be swapped in or out. simple and yummy! thanks!
Just tired these tonight. I did use green peppers, and asparagus instead of zucchini, and chick peas instead cannellini beans as I had them on hand… Yummy will have often I am certain, Thanks for the great healthy ideas.
We had my wife try and go grain free for awhile, which was mostly good but she decided things like quinoa felt good so she’s grain free plus quinoa 😉 I’ll have to give these a try for her!
You read my mind! I just made a pot of quinoa last night and was wondering how to prepare it. So many options! This looks delicious and yummy! 🙂 In reading the directions I didn’t notice when you add the beans in. I’m guessing you add them right before the quinoa? Could you please let me know. thanks!
I always make coconut curry when people come on round, normally in a slow cooker/crock pot – simple and super yum!
Stuffed peppers with quinoa is one of my favorite dinner recipes! So good and filling and protein packed. Can’t beat it!
Where did the beans go? They are in the ingredients then disappear.
Beanless, I looked (because it drives me crazy when I can’t find something in a recipe, too!) & saw that after the first ingredient list there is a set of four photos, then the beginning of the second paragraph after those photos says, “Add in the cooked quinoa, BEANS, and marinara sauce, and stir well…” I hope this is helpful!
These sound delicious! Also, the filling is freakishly similar to the soup I made, from out of my head, for a potluck, last night – ha! Lately, most of the time when I come up with something I think is new I find a recipe that reminds me a lot of it immediately before or after I make it! Maybe that doesn’t mean I’m not creative enough, but that I’m clearly going in the right direction :0).
Yum! These look so tasty!! Can’t wait to try these and see what my family thinks 🙂
XO Kelly
When company comes over, we like to do a Mexican themed night. It’s pretty quick to make, most people like it (not sketchy) and people can adjust it to fit their dietary needs/wants/whatever…..if you keep all the toppings separate.
I love how you used a yellow bell pepper for these stuffed peppers. For some odd reason, I love colored peppers, but dislike green bell peppers. No clue why! But I always use colored bell peppers for stuffed peppers too and think they look so pretty, the orange, yellow and red on the baking tray.