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Stuffed Peppers with Quinoa Recipe

Stuffed Peppers with Quinoa Recipe

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. YIELD: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

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.

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

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MY REVIEW
Reviewed Apr. 23, 2016

"Definitely a keeper. My husband and I are trying to eat healthier so I used ground turkey instead of beef. I don't care for green peppers so I used red, orange and yellow. Dirties alot of dishes preparing but is well worth it."

MY REVIEW
Reviewed Feb. 18, 2016

"This is a great recipe. My family loved it."

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!"

MY REVIEW
Reviewed Sep. 23, 2013

"Excellent recipe! It ended up taking me longer to prepare than I had anticipated but the peppers taste great. This is one of my favorite recipes using quinoa that I have made. I made it exactly per the directions."

MY REVIEW
Reviewed Jun. 23, 2013

"I used red peppers and canned corn because that is what I had on hand and they were great!"

MY REVIEW
Reviewed Jun. 13, 2013

"I've made these several times and they are always a hit. Tonight I used red peppers and pizza sauce rather than tomato sauce for a little change."

MY REVIEW
Reviewed Jan. 28, 2013

"I made these tonight and they where a huge hit! Feeding Teenage boys is not always easy but they really liked them! I used 2 green and 2 red peppers...might try yellow and orange next! Big hit in my house!"

MY REVIEW
Reviewed Jan. 18, 2013

"It wasn't bad, it just was not flavorful at all."

MY REVIEW
Reviewed Jan. 6, 2013

"This recipe was excellent. Only change was to use prepared tomato sauce. This is a keeper."

MY REVIEW
Reviewed Nov. 4, 2011

"delicious!"

MY REVIEW
Reviewed Oct. 17, 2011

"Used diced tomatoes with chilies to give it a little kick. So nice to use quinoa instead of rice (healthier too) in this type of recipe. This is a keeper."

MY REVIEW
Reviewed Aug. 20, 2010

"My husband who doesn't like green pepper even told me to make this one again. The 9 year old daughter also enjoyed. I like the wonderful flavor, and like the heart healthy quinoa."

MY REVIEW
Reviewed Aug. 14, 2010

"Yummy! I made several changes. First I used spicy Italian sausage instead of hamburger. Then, I used brown rice instead of quinoa because I haven't found it here in my small town. I used canned corn because I didn't have any frozen. I cut out the cheese. The only thing I would change is the tomato sauce. I think that a rich homemade tomato sauce would taste better than the plain canned sauce. I will work on the sauce, but I will definitely make these again."

MY REVIEW
Reviewed Aug. 7, 2010

"I made the following changes to meet my dietary means... Used no-salt added diced tomatoes, ground turkey, no-salt table blend seasoning (for salt)... It was really yummy..."

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