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Green bell peppers stuffed with a vibrant quinoa mixture.
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Quinoa-Stuffed Bell Peppers

These quinoa-stuffed bell peppers are a fresh, vibrant, and delicious meal that couldn't be easier to make!
Course Main Course
Author Chef Tiffany Blackmon

Ingredients

  • 1 Tbsp. olive oil
  • 1 red onion chopped
  • 1 red bell pepper chopped
  • 1 cup shredded carrots
  • 8 oz. mushrooms chopped
  • 1 cup packed baby spinach thinly sliced
  • 2 Tbsp. fresh parsley
  • 1 cup cooked quinoa
  • 1 tsp. paprika
  • ¾ tsp. ground cumin
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • 6 green bell peppers tops removed, colored and seeded
  • ¼ cup toasted almonds chopped

Instructions

  • Preheat oven to 350°.
  • In a large skillet, heat olive oil over medium-high heat. Sauté onion, red pepper and carrots for 5 minutes or until softened. Add mushrooms and sauté for 5 minutes or until softened. Add spinach and parsley; sauté for 2 to 3 minutes or until spinach is wilted. Stir in quinoa, paprika, cumin, salt and pepper.  
  • Arrange green peppers upright in a prepared baking dish. Stuff the peppers with quinoa mixture, dividing equally and gently packing the mixture down. Sprinkle with almonds.  
  • Cover and bake in preheated oven for about 1 hour or until peppers are tender.

Notes

Tiffy's Tips

  • If you want to add a protein to this dish, I like to sauté ground beef into the quinoa mixture. 
  • Toast almonds in a dry skillet over medium heat stirring and shaking pan constantly, for 3 to 4 minutes or until golden and fragrant. Immediately transfer to a bowl and let cool.
  • When a recipe calls for something to be "packed", this means to press the ingredient firmly into a measuring cup. This removes air pockets and creates a dense, compact amount.