Stuffed Peppers with Quinoa Recipe

5 18 18
Stuffed Peppers with Quinoa Recipe
Stuffed Peppers with Quinoa Recipe photo by Taste of Home
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Stuffed Peppers with Quinoa Recipe

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5 18 18
Publisher Photo
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
Featured In: 20 Quinoa Recipes
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min.

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 garlic cloves, minced
  • 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
  • 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

Drain tomatoes reserving juice; set aside.
In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is absorbed.
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.
In a large skillet, cook the beef, onion, garlic, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through.
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.
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 each: 386 calories, 11g fat (5g saturated fat), 52mg cholesterol, 622mg sodium, 47g carbohydrate (17g sugars, 9g fiber), 26g protein.

  • 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 garlic cloves, minced
  • 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
  • 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.
  2. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is absorbed.
  3. 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.
  4. In a large skillet, cook the beef, onion, garlic, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through.
  5. 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.
  6. 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

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Reviews forStuffed Peppers with Quinoa

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[email protected] 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."

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

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

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

"easy to make and tastes soooo good!"

MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

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