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

Stuffed Peppers with Quinoa Recipe

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Quinoa adds crunch, corn lends sweetness and color, and red pepper flakes ratchet up the heat in these tender stuffed peppers. Whole wheat rolls or breadsticks and a pitcher of iced tea make for a standout supper. —Joyce Moynihan, Lakeville, Minnesota
TOTAL TIME: Prep: 35 min. Bake: 35 min.
MAKES:4 servings
TOTAL TIME: Prep: 35 min. Bake: 35 min.
MAKES: 4 servings

Ingredients

  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup water
  • 1/2 cup quinoa, rinsed
  • 4 large green peppers
  • 3/4 pound lean ground beef (90% lean)
  • 1 large onion, finely chopped
  • 3 teaspoons dried parsley flakes
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 3 garlic cloves, minced
  • 2 cans (8 ounces each) no-salt-added tomato sauce, divided
  • 3/4 cup frozen corn, thawed
  • 1/2 cup shredded reduced-fat cheddar cheese

Nutritional Facts

2 stuffed pepper halves equals 386 calories, 11 g fat (5 g saturated fat), 52 mg cholesterol, 622 mg sodium, 47 g carbohydrate, 9 g fiber, 26 g protein.

Directions

  1. Drain tomatoes reserving juice; set aside. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed.
  2. Meanwhile, cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels.
  3. In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through.
  4. Spoon into pepper halves. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the reserved tomato juice and remaining tomato sauce; pour over peppers.
  5. Cover and bake at 350° for 30-35 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Quinoa-Stuffed Peppers in Healthy Cooking August/September 2010, p55

Nutritional Facts

2 stuffed pepper halves equals 386 calories, 11 g fat (5 g saturated fat), 52 mg cholesterol, 622 mg sodium, 47 g carbohydrate, 9 g fiber, 26 g protein.

Reviews for Stuffed Peppers with Quinoa

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 24, 2015

"Easy to make and tastes soooo good!"

MY REVIEW
Reviewed Apr. 14, 2015

"This recipe is AMAZING. I did some changes though. I did the vegetarian version, (because I was trying to clean out my produce in my fridge) with out any meat, but added a can of black beans instead. And instead of the regular diced tomatoes, I added Rotel diced tomatoes with green chillies (I'm a sucker for spicey stuff) This was kind of a whim recipe with the leftover veggies, and it is now my favorite! I am on a diet, and this was a tasty, filling, meal!"

MY REVIEW
Reviewed Mar. 9, 2015

"Wow I really enjoyed this recipe. I accidentally added a 15 oz can of tomato sauce when the recipe called for 8 oz, so I was concerned how that would taste but it was delicious. Also, the tomato sauce I had on hand was NOT salt-free, so I can't say how no-salt tomato sauce would have changed the flavor. Anyways I loved it and will make it again!"

MY REVIEW
Reviewed Oct. 18, 2013

"Really delicious recipe. I used red peppers and instead of plain quinoa I used a quinoa/brown rice 'Near East' brand boxed product. Quinoa alone was beyond my budget. They turned out amazing! I agree with one other review that they are filling and 1/2 is plenty!"

MY REVIEW
Reviewed Oct. 5, 2013

"Just what I was looking for! I had green, orange and red peppers so used them all. Added a bit of cumin just because. I had fresh tomatoes so added them instead of canned. Baked the peppers a bit longer than recommended as they were too crispy after 35 minutes. I also used canned corn since I didn't have frozen; worked very well. Healthy, tasty, attractive dish!"

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