Back to Quinoa-Stuffed Peppers

Print Options


Card Sizes

Quinoa-Stuffed Peppers Recipe

Quinoa-Stuffed Peppers Recipe

“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. YIELD: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


  • 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.

Nutritional Facts

2 stuffed pepper halves equals 221 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 520 mg sodium, 38 g carbohydrate, 6 g fiber, 7 g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 starch, 1 fat.

Reviews for Quinoa-Stuffed Peppers

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 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!"

Reviewed May. 23, 2011

"very good!"

Reviewed Mar. 23, 2011

"These are totally delicious! I made one modification and added shredded cheese on top toward the end of baking."

Reviewed Jun. 10, 2010

"I made these as the recipe is written. I really like them! I put any leftovers in the freezer and take a couple peppers to work for my lunch."

Reviewed Mar. 9, 2010

"ok- i am not a vegetarian but wanted to make this as my first quinoa recipe. I did not precook the quinoa- and swapped beef broth for the veg broth.

I mixed all ingred minus the 1/4 C h20 and oil. I did not precook anything either. I added 3/4 lb raw lean ground beef together to the mixture and stuffed 6 red peppers without the tops (I didn't split them like the picture). I chopped up the tops and added them to the mixture as well. I also poked holes in the bottoms of the peppers for drainage.
I next put them all in the crockpot for 6 hours on low. The peppers turned out great and I really enjoyed them. Low fat and tasty! Easy too... :)"

Loading Image