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Stuffed Peppers with Quinoa

17 reviews
Test Kitchen Approved
Total Time

Prep: 35 min. Bake: 35 min.

Makes

4 servings

Updated: Jun. 04, 2023
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
Stuffed Peppers with Quinoa
Stuffed Peppers with Quinoa Recipe photo by Taste of Home
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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. Preheat oven to 350°. Drain tomatoes reserving juice; set aside. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 12-15 minutes.
  2. Meanwhile, cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water, 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 until peppers are tender, 30-35 minutes. Sprinkle with cheese; bake until cheese is melted, 5 minutes longer.

Can you freeze Stuffed Peppers with Quinoa?

Freeze cooled stuffed peppers and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.

Nutrition Facts

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