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Southwestern Quinoa Stuffed Peppers! Vegetarian and Gluten-Free! These protein packed peppers are so easy to put together and perfect for busy weeknights. Save these to make later!
These peppers were inspired by my desire to create more hearty, make-ahead dinner options that are both filling and substantial. Since 2016 has been my year of the weeknight dinner, I’ve been hard at work creating dishes that are ready in 30 minutes or less or ones that I can prep in the morning to enjoy that evening or tuck away in the freezer for more hectic days. I created these Lentil & Couscous Stuffed Peppers a few weeks ago for Food Network’s blog and BL and I have been talking about them ever since.
Since I will always have a soft spot for Mexican food, I landed on these Southwest stuffed peppers as another option to the above Mediterranean ones. Packed with protein (14g) per pepper, these are a great plant-based entree that will satisfy just about everyone. BL and I polished these off in no time, with multiple requests to make them again soon.
These take about an hour to fully come together, but the hands-on time is fairly minimal. Once the quinoa is cooked, combine with the rest of the ingredients, stuff and bake. For a make ahead option, either prepare the filling ahead of time or stuff, cover and freeze unbaked. You can bake right from frozen, adding on 15-20 minutes to the total cook time.
To make these entirely plant-based and vegan, remove the cheese. Personally, I think the added feta really adds depth and texture, but I bet they would still be great with a few slices of creamy avocado placed on top after baking.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Southwestern Quinoa Stuffed Peppers! Vegetarian and Gluten-Free! These protein packed peppers are so easy to put together and perfect for busy weeknights.
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