These Quinoa Stuffed Peppers are packed with nutritious flavors from fresh veggies, protein rich quinoa, and Mexican-inspired spice – all topped off with a creamy Cilantro Jalapeno Sauce. And they’re 100% vegetarian and vegan friendly too. Yum!
If you haven’t yet discovered quinoa, I’m here to tell you that you’ve been missing out. It’s a helpful little grain that is loaded with protein and fiber, tastes great, and is easy to incorporate into all kinds of vegetarian dishes!
With minimal prep and cooking time, these stuffed peppers are perfect for those busy evenings when you want a nutritious meal without spending hours in the kitchen.
So next time you’re in a pinch for a healthy and delicious dinner, give this Quinoa Stuffed Peppers recipe a try. Your taste buds – and your schedule – will thank you!
Recipe
Ingredients
- 3 bell peppers
- ½ cup uncooked quinoa
- 1 cup vegetable broth
- ½ yellow onion chopped
- 1 cup mushrooms chopped, any variety
- 2 cloves garlic minced
- 2 tbsp taco seasoning
- ½ cup canned tomato sauce or crushed tomatoes
- 1 cup corn kernels fresh or frozen
- olive oil
- cooking spray
- salt and pepper to taste
For the Cilantro Jalapeno Sauce:
- 1 cup cilantro leaves fresh
- ½ cup plain dairy free yogurt such as coconut yogurt
- 1 jalapeno seeds removed
Instructions
Prep the Bell Peppers:
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Preheat the oven to 350 degrees Fahrenheit.
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Slice bell peppers in half lengthwise, leaving stems intact. Remove seeds. Spray a baking pan lightly with non-stick cooking spray and place the bell peppers inside, open side up. Bake the peppers for 20 minutes – you can continue preparing the filling while they cook. When finished, remove the peppers from the oven and set them aside.
Cook Quinoa:
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Place quinoa in a mesh strainer and rinse under cold water, until the water appears clear and not cloudy. In a medium saucepan, combine the quinoa and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for approximately 15 minutes. Quinoa is done when you can spot the small white “tail” that appears on each kernel.
Prepare Filling:
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In a large pan, heat 2 tbsp olive oil over medium-high heat. Add the mushrooms and onions, and cook for 5-7 minutes, until softened.
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Add the garlic and taco seasoning and cook for another 1-2 minutes.
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Add the corn kernels, tomato sauce, and cooked quinoa.
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Stir to combine and cook for a few more minutes, until everything is heated through. Remove from heat.
Stuff the Peppers:
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Carefully scoop the filling evenly into the six halved bell peppers, which you previously baked. Return the peppers to the oven and bake for an additional 20-25 minutes, until the peppers are tender.
Make the Cilantro Sauce:
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Combine the yogurt, cilantro, and jalapeno pepper in a blender or food processor. Puree into a smooth sauce. You can add more yogurt as needed to reach desired consistency. Drizzle sauce over stuffed peppers and serve!
