quinoa stuffed peppers

Healthy vegetarian Stuffed Peppers with Eggplant, Quinoa, Chickpeas, Zaatar and Zhoug Yogurt. Keep this paleo by using cauliflower rice! GF and Vegan adaptable!

Stuffed Peppers with Quinoa, Chickpeas and Zhoug

½ cups cooked quinoa

red bell peppers

onion

olive oil

japanese eggplant, diced (or sub zucchini) about 2 cups

garlic cloves, rough chopped

can chickpeas, drained (or sub 1 1/2 cups salted, browned, ground beef, turkey, lamb

salt and pepper

lemon

parsley,

Set the quinoa to cook. Preheat oven to 400F.

Preheat grill to high heat to grill the peppers. ( Alternatively,  you can roast these- see notes).

Cut peppers in half lengthwise and grill them on each side for about 6-7 minutes or until tender, and a little charred. (They will soften more in the oven later)

While peppers are grilling, heat oil in a large skillet and sauté the onion and eggplant over medium heat until eggplant is tender. Add the garlic and another little drizzle of oil if needed and cook 2 more minutes until garlic is fragrant. Add the chickpeas (or cooked meat) and quinoa and season generously with the zaatar spice. Taste, and add more to taste. Season generously with salt and pepper. Add lemon zest and parsley.

Place peppers in a baking dish and divide the filling among them, mounding them up high. Cover with foil and bake 25 minutes, remove foil, bake 10 more minutes.

Spoon the flavorful Zhoug yogurt over top, garnish with more parsley and optional pine nuts.

When I spotted this recipe today I said 'yes, this looks delicious'. I showed my husband and he said 'no not vego again'. I made it today and he was pleasantly surprised  on how delicious was. It was so easy to make and very tasty. I added fresh mint as I didn't have any fresh parsley. All the family loved it. Definitely worth making again.

Made this for dinner tonight. Absolutely loved it although I did make a few changes, adding some olives and sundried tomatoes and serving tzatziki sauce on top of these. Also I found the quinoa &amp; chickpea mix made way too much - I would still use 3 peppers but halve the filling in the future. Still loved it though and can't wait to eat the leftovers :)

Great recipe, made this yesterday and it was delicious, thank you! Also, used some left over Zhoug yoghurt and mixed it with chicken from your chicken carnitas recipe - YUM! :)

I made this tonight. It was really good, amazing. That Zhoug yogurt sauce. I could put that on everything. I followed the recipe pretty much exactly. I cook for myself, so I just used 2peppers cut in half, and halved  the ingredients for the filling. I'm a huge fan of zataar, so I kept that at 2 tbls. I have recently gone vegan, dairy free &amp; minimal oil, so I used Kite Hill plain almond yogurt and it worked just fine. The only thing I didn't care for were the chickpeas. They didn't seem to belong in there. They were a bit firm and didn't take on any of the seasoning. I think when I make it again, I will leave them out or use a softer white bean, or lentils?  Or maybe, I'll just  use the Trader Joe's vegan italian sausage? But that being said,  It was really good.. really tasty and I will definitely! be making it again

This was fantastic! I subbed out the chickpeas for ground beef and added a little feta. We are now eating the leftover zhoug yogurt on EVERYTHING

Made this last night and my fiance got down on his knees and proposed all over again. It was so, so good. I'm still thinking about it, in fact. I had to make one tweak--he hates cilantro (I know, almost called the whole thing off when I found that out)--so I made the zhoug with flat-leaf parsley instead (the things we do for love). But, honestly, it was still fantastic.  Thank you for your uncommonly delicious recipes!

This was so so good. I had leftover Zhoug from our mujadara meal and so I decided to use it up while trying this recipe. OMG the whole family begged for more! I subbed cauliflower rice for the quinoa, and lamb for the chickpeas. Next time the family omnivores are away I'm going to make this again with chickpeas for a vegetarian meal. (For now though, I can't stop sneaking into the kitchen to pick at the leftovers. )

This recipe was delicious. All my kids are vegetarian all they loved it even my husband loved it and he doesn't like this kind of food, He is very much a meat eater. Quick and easy meal will be making this often. Love your recipes.

This is a lovely recipie. There is too much content and ads on page though. It takes 45 seconds to load on a new Android and a super fast connection. Otherwise 5 stars.

This is one of my favorite recipes ever. The sweet roasted pepper with the nutty chick peas and tart Zhoug sauce is simply heavenly. I made it with couscous instead of quinoa. 

Sylvia, in all seriousness, you have changed my life with your recipes. I never thought a veggie centric diet could be so exciting. I never thought I could cook something like this. Thank you!

Such a delicious recipe! My entire family was so impressed and I got raving feedback. All of the components from the zaatar to the pine nuts complement one another so well. I also discovered zhoug sauce because of this recipe and it is amazing!

These stuffed peppers were amazing!! So flavorful and my boys didn’t even miss the meat. (They think everything should have meat in it.) I love all of your recipes!!

We've been absolutely blown away by all your recipes we've tried untill now! But this one is one of our favorites and we make it at least every two weeks because it's soooo good! Our friends love it too!

These delectable Mexican Quinoa Stuffed Peppers are a hearty, plant-based entree that is easy to make, packed with flavor and doubles as a great meal-prep option as well!

Mexican Quinoa Stuffed Peppers

quinoa

black beans (drained & rinsed)

sweet corn (thawed)

tomatoes (diced)

cilantro

limes

chili powder

cumin

garlic powder

sea salt

sweet bell peppers

avocado (sliced)

sour cream

Cilantro

Preheat the oven to 350ºF.&nbsp;

In a large mixing bowl, stir together quinoa, black beans, corn, tomatoes, onion and cilantro. Squeeze lime juice over the quinoa mixture and season with spices. Stir to combine.

Cut a circle around the tops of the peppers, and using the stem, pull out the seeds. Remove any remaining seeds and white parts with your fingers.&nbsp;

Stuff each pepper with the quinoa mixture and transfer to a baking dish. Add a splash of water to the dish (about 1/8" high) and bake on the center rack for 40 minutes. Remove and serve immediately with avocado, sour cream and cilantro!

These easy, cheesy, Mexican-inspired vegetarian stuffed peppers are filled with healthy grains, quinoa, black beans, and tons of flavor. Leave out the cheese for a vegan option!

Vegetarian Stuffed Peppers - Mexican-Style

bell peppers (seeded and halved lengthwise)

quinoa rice

chilli powder (*see note)

onion powder

oregano

paprika

black beans

tomatoes

salt

black pepper

cilantro (chopped,

Monterey Jack cheese (1 cup for filling and 1 cup for topping)

Preheat the oven to 400 F. Grease a 9 x 13 inch baking dish with olive oil.

Cut the peppers in half from top to bottom, stem and seed them. Place cut side up in the prepared baking dish.

Cook the rice and quinoa blend according to package directions

In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened and beginning to brown, about 5 minutes.

Stir in the chilli powder, garlic powder, onion powder, oregano, paprika, and cumin and cook for an additional minute.

Add the beans, tomato sauce, salt and pepper, and stir to combine. Cook for 5 minutes, stirring occasionally. Taste and adjust salt and pepper as needed. Remove the pan from the heat.

Stir in the quinoa rice blend.

Add 1 cup of the cheese and 2 tablespoons chopped cilantro and stir to combine.

Divide the filling between the 8 pepper halves.

Sprinkle with the remaining cup of cheese and cover the dish with foil.

Bake in the preheated oven for 30-40 minutes until the peppers are tender. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.

Sprinkle with chopped cilantro and serve.

https://embed.mediavine.com/videos/ohhyvan3ptw2fjndb1ne

Vegetarian Stuffed Pepper - Mexican-Style

These cheesy Quinoa Stuffed Peppers take stuffed peppers to a whole new level! They’re a healthy, protein-packed vegetarian meal!

Quinoa Stuffed Peppers

bell peppers (any colors you like, see note)

quinoa (rinsed and drained)

water

carrots

celery

mushrooms

garlic (minced)

marinara sauce

beans

parsley

Salt and pepper

mozzarella cheese (divided)

Preheat oven to 375 degrees F.

Cut the bell peppers in half lengthwise and remove the ribs and seeds. Place the peppers, cut sides up, in a baking dish. (You may need two baking dishes to fit them all.) Set aside.

Place the quinoa and water in a small saucepan. Bring to a boil and then reduce the heat to a low simmer. Cover and simmer until all of the liquid has been absorbed, about 15 minutes.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions, carrot, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Add the mushrooms and cook until they begin to soften and brown, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Remove from the heat.

Pour the marinara sauce into the skillet with the vegetables and stir to combine.

Add the beans, cooked quinoa, parsley, and ¾ cup of the mozzarella to the skillet, and stir until evenly combined. Season with salt and pepper to taste.

Scoop the filling into each of the bell pepper halves, and top with the remaining mozzarella cheese. Cover baking dish with foil and bake for 35 minutes, until the peppers have slightly softened and the filling is hot. Uncover and bake for 5 more minutes, until the cheese just begins to brown. Let stand for about 5 minutes before serving.

These Vegetarian Quinoa Stuffed Peppers are loaded with lots of plant-based protein and gluten-free quinoa and topped with melted cheese- hearty and healthy

medium bell peppers (tops

vegetable broth

garlic

corn (thawed)

Monterey Jack cheese

Optional toppings: chopped fresh cilantro (diced avocado, sour cream)

Place the quinoa and vegetable broth in a medium saucepan. Bring the mixture to a boil over medium-high heat. Lower heat to a simmer, cover the saucepan with a lid and cook covered until all the liquid is absorbed, 15 minutes. Allow the quinoa to rest for about 5 minutes, without opening the lid, then fluff with a fork.

Preheat oven to 375°F, and prepare the peppers by cutting them in half lengthwise and removing the seeds and membrane. Place the peppers in a baking dish cut side up, and pour water around the peppers — just enough to cover the bottom of the pan.

Heat olive oil in a large nonstick skillet over medium heat. Add onions and saute until they start to soften, about 2-3 minutes. Add the garlic and cook until fragrant, 1 more minute. Stir in the cooked quinoa, diced tomatoes, black beans and corn. Season with cumin, paprika, salt and pepper. Reduce heat to low and cook for additional 5 minutes, stirring frequently.

Carefully spoon the mixture into the sliced peppers and sprinkle the cheese on top.

Bake uncovered until the peppers are tender and the cheese is melted, about 30-35 minutes. Add optional toppings and serve hot.

https://content.jwplatform.com/videos/LSWVP727.mp4

Quinoa Stuffed Peppers Wide

These Vegetarian Quinoa Stuffed Peppers are so good and good for you! Packed with plant-based protein, flavorful veggies and topped with melted cheese. A healthy and naturally gluten-free dinner recipe.

large bell peppers (halved

zucchini (diced)

corn

smoked paprika

black beans, drained and rinsed

pepperjack cheese or Mexican cheese blend

Preheat the oven to 425°F and set an oven rack in the middle.

Place the peppers in a 9x13-inch casserole dish, cut side up, in the baking dish. Drizzle with 1 tablespoon of the oil and sprinkle with ¼ teaspoon salt. Roast the peppers for 15-20 minutes, until slightly browned and tender-crisp. You may see a bit of liquid in the bottoms of the peppers, and that&#039;s okay.

While the peppers are cooking, cook the quinoa. Combine the quinoa and broth in a medium saucepan and bring to a boil. Reduce heat to low, cover, and cook until tender, about 12 minutes. Remove from heat and let steam, covered, for another 2 minutes.

Heat the remaining tablespoon of the olive oil in a large skillet. Add the onion, zucchini and corn and cook until the oil and zucchini have softened slightly, about 5 minutes.

Add the cumin, chili powder, smoked paprika, garlic powder, and 1/4 teaspoon salt and cook, stirring often, for another 2 minutes. Add the black beans and salsa and warm through another 2 minutes. Remove from heat and stir in the cooked quinoa and 1/2 cup of the shredded cheese.

Divide the quinoa and bean mixture into the peppers and cover with the remaining shredded cheese. Place back in the oven and cook another 10 minutes, until the cheese is melted and peppers are hot. Remove from the oven, let cool slightly, and serve.

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Quinoa Stuffed Peppers

Quinoa Stuffed Peppers

Top 6 quinoa stuffed peppers recipes from across the web

The most viewed quinoa stuffed peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stuffed Peppers with Quinoa, Chickp...

Mexican Quinoa Stuffed Peppers

Vegetarian Stuffed Peppers - Mexica...

Quinoa Stuffed Peppers

Quinoa Stuffed Peppers

Quinoa Stuffed Peppers

The most viewed quinoa stuffed peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine