Quinoa-Stuffed Peppers Recipe
Quinoa-Stuffed Peppers Recipe photo by Taste of Home

Quinoa-Stuffed Peppers Recipe

Read Reviews
5 9 10
Publisher Photo
“These peppers stuffed with quinoa taste yummy,” Anna Engle proclaims from Streetsboro, Ohio. “My family and I enjoy them regularly, and I always look forward to leftovers.”
TOTAL TIME: Prep: 35 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Bake: 20 min.
MAKES: 6 servings


  • 1 can (14-1/2 ounces) vegetable broth
  • 1/4 cup water
  • 1 bay leaf
  • 1 cup quinoa, rinsed
  • 2 each medium sweet red, yellow and orange peppers
  • 4 medium carrots, finely chopped
  • 2 medium onions, finely chopped
  • 1 tablespoon canola oil
  • 2 tablespoons sunflower kernels
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/8 teaspoon dried marjoram
  • 1/8 teaspoon dried thyme
  • Dash cayenne pepper

Nutritional Facts

1 each: 221 calories, 6g fat (1g saturated fat), 0mg cholesterol, 520mg sodium, 38g carbohydrate (10g sugars, 6g fiber), 7g protein Diabetic Exchanges:1-1/2 starch, 3 vegetable 1 fat


  1. In a small saucepan, bring the broth, water and bay leaf to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Discard bay leaf.
  2. Cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; invert onto paper towels.
  3. In a large nonstick skillet, saute the carrots and onions in oil until tender. Add the quinoa, sunflower kernels and seasonings; cook and stir for 2 minutes or until heated through. Spoon into pepper halves. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until peppers are tender. Yield: 6 servings.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Quinoa-Stuffed Peppers in Light & Tasty February/March 2006, p63

Reviews for Quinoa-Stuffed Peppers

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed May. 11, 2013

"It was great! Will definitely make again!"

Reviewed Nov. 12, 2012

"A few small changes. I mixed a little parmesean into the quinoa mixture before stuffing. I also opened a can of stewed tomatoes. Used the juice with a little water to "stew" the peppers, and topped the peppers with the tomatoes prior to baking. yum."

Reviewed Sep. 25, 2011

"I've been experimenting with different quinoa recipe and this was good. I found another quinoa pepper recipe that uses South American flavors that I really love too. It's over at a blog called ellebeaugrease.blogspot.com. Great recipes and a good way to use quinoa for dinner."

Reviewed Aug. 11, 2011

"Great alternative to stuffing peppers with rice. You can get creative by adding some beans, corn, or diced zucchini."

Reviewed May. 23, 2011

"very good!"

Loading Image