If you loved this Quinoa Stuffed Pepper recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me more great Platings and Pairings recipes, be sure to follow me on Instagram, TikTok, Pinterest and Facebook.Mexican Stuffed Bell Peppers are a fiesta in your mouth! The vibrant colors of this dish will pull you in, but the flavors will make you stay. Zinfandel, Malbec and Merlot – Red wines with a hint of sweetness to them tend to pair well with this hearty, spice-forward dish.ĭid you try these Quinoa Stuffed Peppers?.Toppings – Try topping your peppers with pico de gallo, fresh cilantro, hot sauce, greek yogurt, cilantro lime crema, or regular or vegan sour cream.Īlso, be sure to give my Easy Stuffed Poblano Peppers with Lime Crema a try! Wine Pairings for Stuffed Peppers.Poblano Peppers – Similar to these, you can use poblano peppers instead of bell peppers for a little extra heat.Corn – Add in some frozen corn kernels for an extra pop of flavor.

Rice – Swap in white rice or brown rice for the quinoa.Vegan – Swap in some vegan cheese shreds.Swap the meat for the canned black beans. Meat Options – After sauteeing the onions, add 1 pound browned ground turkey or ground beef and brown it.Once thawed, bake in a 350-degree oven for 30-40 minutes, until heated through. When you’re ready to eat them, thaw them in a baking dish in the refrigerator overnight. Simply stuff the peppers and wrap them tightly with plastic wrap. These stuffed peppers will last in the freezer for up to three months. Add a pinch of salt to flavor your quinoa right from the get go.ĭefinitely.Spray your pot (or Instant Pot) with oil – It cuts down on foaming and prevents sticking.Rinse your quinoa – It gets rid of any bitterness.Fill peppers with quinoa mixture and sprinkle with cheese.Stir in cooked quinoa and season to taste with salt and pepper.Meanwhile, saute onions, green onions and garlic, Stir in spices, then add black beans and tomatoes.You can line the baking sheet with parchment paper for easy cleanup. Cook bell pepper halves on a baking tray until softened, about 15 minutes.Alternatively, you can make instant pot quinoa. Cover and cook on low heat for 15-20 minutes. Bring vegetable stock (or bone broth) and a pinch of salt to a boil in a small pot.Shredded Cheese – I like Monterey jack or substitute your favorite cheese blend, or swap in some vegan cheese shreds to make this meal vegan.Canned Diced Tomatoes – I prefer to use petite diced tomatoes.Spices – I love to add in smoky spices: chili powder, cumin, paprika, and cayenne.Canned Black Beans – or kidney beans, pinto beans, or frozen corn.Bell Peppers – I prefer to use yellow + red peppers, but green, orange, even poblano peppers work.Quinoa – try out my method of cooking quinoa in the instant pot.Vegetable Broth – or Bone Broth or Chicken Broth.These stuffed peppers are perfect for meal prep! Quinoa Stuffed Peppers Ingredients I like to make extras to have on hand for lunches throughout the week. Kind of like a great chili recipe, the flavors just mellow out together and they get even better the second time around. These quinoa stuffed peppers are just as good leftover the next day. What they will notice is how cute these little stuffed peppers are with their tasty spices and all that melty cheese. If you’ve got any quinoa haters in your family, I promise, they’ll barely even notice it in this dish. With that black bean and quinoa stuffing, you get a boost of protein, iron and amino acids. Plus, they’re a super healthy dinner recipe. These Quinoa Stuffed Bell Peppers are just that type of dish. One of my key strategies to easy weeknight dinners is making just one dish that has the veggies, grains and protein all in one. And, in all honesty, I’ve probably only made breakfast a handful of times…īecause of that, I like my meals to be quick and easy to prepare, without tasting like they are. The weekends are reserved for spending time at the beach, or trying out one of the year’s Top 50 Restaurants in Portland (currently we’ve only hit up about 15 of them). I’m a weeknight cook – almost exclusively.

Tasty recipes stuffed peppers