March 6, 2016
Southwestern Quinoa Stuffed Peppers

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!

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! | www.delishknowledge.com

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.

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! | www.delishknowledge.com 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! | www.delishknowledge.com
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.

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! | www.delishknowledge.com 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! | www.delishknowledge.com

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. Save these to make later! | www.delishknowledge.com

Southwestern Quinoa Stuffed Peppers

  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 peppers 1x
  • Category: dinner, healthy, vegetarian, glutenfree

Description

Southwestern Quinoa Stuffed Peppers! Vegetarian and Gluten-Free! These protein packed peppers are so easy to put together and perfect for busy weeknights.


  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 peppers 1x
  • Category: dinner, healthy, vegetarian, glutenfree
  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 peppers 1x
  • Category: dinner, healthy, vegetarian, glutenfree
Scale

Ingredients

  • 6 red bell peppers
  • 1 cup quinoa (red or white)
  • 2 cups water (or low-sodium vegetable broth)
  • 1 teaspoon olive oil
  • 1 white onion, finely diced
  • 2 jalapeños, diced
  • 2 garlic cloves, minced
  • 1 15 oz. can fire-roasted tomatoes
  • 1 15 oz. can black beans, rinsed and drained
  • 1 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/2 cup vegetable broth
  • 1/3 cup chopped parsley
  • salt/pepper
  • 1 cup crumbled feta cheese

Instructions

  1. Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers.
  2. If necessary, cut thin slice from bottom of each pepper so they stand up straight.
  3. In large pot, and add enough water to cover peppers. Bring the water to a boil then add the peppers and cook for 2-3 minutes. Drain and set peppers aside.
  4. Alternatively, place peppers and water in a microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; set aside.
  5. Preheat the oven to 350 degrees F.
  6. While the peppers are cooking, combine the quinoa and water in a medium pot and bring to a boil. Reduce heat to low, cover and cook until quinoa is fork-tender, about 12 minutes.
  7. Heat a large skillet over medium heat. Add the olive oil and onion and cook until onion is tender, about 5 minutes. Add in the jalapeños, garlic, tomatoes and juice, rinsed and drained black beans, cumin, paprika and cooked quinoa.
  8. Stir together, add the broth and let simmer until broth is completely absorbed.
  9. Stir in the parsley and feta, season to taste with salt and pepper if needed.
  10. Place the peppers in a baking dish and divide the filling among the peppers. Cover with foil and place in the oven and cook for 15 minutes. Remove foil and cook an additional 10 minutes.
  11. For an extra treat, sprinkle a bit of the feta on top of the peppers once you remove the foil for a bubbly, cheese crust.
  12. Remove and serve!

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

More Gluten-Free Meal Options:

Peanut Tofu Buddha Bowl! A healthy lunch or dinner, perfect for the New Year! Brown rice, the BEST tofu, vegetables, roasted broccoli in a simple peanut sauce. Vegan and Gluten-Free. | www.delishknowledge.com
Peanut Tofu Buddha Bowl
Lentil Shepherd's Pie! A rich, vegan lentil stew topped with homemade mashed potatoes. | www.delishknowledge.com
Vegan Lentil Shepherd’s Pie
Shredded Brussels Sprouts Salad with Toasted Almonds and Grated Parmesan. The BEST salad, perfect for Thanksgiving and the holidays! You must make this one. | www.delishknowledge.com
Shredded Brussels Sprouts Salad
CauliPOWER Rice Bowls! Vegetarian & Gluten-Free Bowls with Roasted Cauliflower, Sprouted Rice & Quinoa, Mint, Cranberries and almonds with a creamy lemon dressing. | www.delishknowledge.com
Cauliflower Rice Bowl

 

 

 

 

 

 

 

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! | www.delishknowledge.com

Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

6 comments
LEAVE A COMMENT
  1. THANK YOU! This was just what I was looking for… a recipe for vegan stuffed peppers (with a southwestern flavor) that didn’t use canned salsa or enchilada sauce. Glad I kept on clicking and found these. Thanks again!

leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.