Quinoa Stuffed Peppers

Quinoa Stuffed Peppers

Course: Side Dish
Keyword: vegetarian
Servings: 4 servings


  • 4 bell peppers halved lengthwise
  • 1 1/2 Tbsp olive oil plus more for pan
  • 1 small diced onion
  • 2 cloves minced garlic
  • 2 Tbsp chili powder
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 15 ounce can black beans drained and rinsed
  • 3 cups baby spinach chopped
  • 3 cups cooked quinoa
  • 1 15 ounce can diced tomatoes
  • 1/4 cup fresh cilantro chopped
  • salt and freshly ground black pepper


  • Preheat oven to 375 degrees F. Place a thin layer of oil on a baking dish.
  • Slice in half lengthwise, remove the seeds, wash and set aside.
  • In a large sauté pan heat oil over medium heat. Add onions and cook until
    soft for about 5 minutes.
  • Stir in the garlic, chili powder, cumin and paprika, season with salt &
    pepper, and cook for another 1-2 minutes.
  • Add the black beans, spinach, quinoa, and tomatoes, and mix together to
    fully combine. Cook over medium heat until the mixture is heated
    through, about 5 minutes. Stir in fresh cilantro.
  • Use a spoon to fill peppers with quinoa stuffing.
    Arrange peppers in a large baking dish and cover with tinfoil. Bake for 25
  • Remove peppers from the oven. Garnish with chopped cilantro and serve


Nutrition Information: 1 serving: 289 calories, 11 grams protein, 45 grams carbs, 8 grams fat