Back to Stuffed Peppers with Quinoa

Print Options


Card Sizes

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


  • 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


  • 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 each: 386 calories, 11g fat (5g saturated fat), 52mg cholesterol, 622mg sodium, 47g carbohydrate (17g sugars, 9g fiber), 26g protein.

Reviews for Stuffed Peppers with Quinoa

Sort By :
MY REVIEW User ID: 1426899 247409
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."

orionaimee User ID: 4826249 244043
Reviewed Feb. 18, 2016

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

fairwoodshelties User ID: 1484265 228461
Reviewed Jun. 24, 2015

"Easy to make and tastes soooo good!"

heatherhussong User ID: 8335695 224816
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!"

rmbarr059 User ID: 4046105 222388
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!"

danamwresch User ID: 6939385 117246
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!"

dcb1958 User ID: 1791954 186402
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!"

MariahL User ID: 6035998 170808
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."

JKvigne User ID: 6814027 169267
Reviewed Jun. 23, 2013

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

JoBish User ID: 2233261 186005
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."

JennMooney User ID: 5457092 103138
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!"

lasharp User ID: 6966213 169266
Reviewed Jan. 18, 2013

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

funkybuz User ID: 3542022 211433
Reviewed Jan. 6, 2013

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

dcdenley User ID: 3708906 105470
Reviewed Nov. 4, 2011


lynn in ma User ID: 5510054 128189
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."

Susan W User ID: 4125016 128188
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."

dreamgirlut User ID: 2062217 109599
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."

pacheryl50 User ID: 205961 119672
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..."

Loading Image