Save on Pinterest

Quinoa-Stuffed Peppers

“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


  • 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


  • 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.
  • 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.
  • 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 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until peppers are tender.
Editor's Note
Look for quinoa in the cereal, rice or organic food aisle.
Nutrition Facts
1 each: 221 calories, 6g fat (1g saturated fat), 0 cholesterol, 520mg sodium, 38g carbohydrate (10g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 starch, 1 fat.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Recommended Video


Click stars to rate
Average Rating:
  • JKvigne
    May 11, 2013

    It was great! Will definitely make again!

  • Neeserwoman
    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.

  • gourmandy
    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.

  • jmscoker
    Aug 11, 2011

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

  • lbailla1
    May 23, 2011

    very good!

  • lbailla1
    May 23, 2011

    very good!

  • brettoni
    Mar 23, 2011

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

  • joedebfry
    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.

  • love_my_life
    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... :)