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Cheesy Quinoa Stuffed Peppers

  • Yield: 4 1x


  • 1 cup uncooked quinoa
  • 2 cups chicken or vegetable stock
  • 4 bell peppers ((see note))
  • 1/4 cup olive oil
  • 1 small zucchini, (small dice)
  • 2 shallots, (small dice)
  • 2 garlic cloves, (minced)
  • 1 medium tomato, (diced)
  • 1 tablespoon tomato paste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt, (plus more to taste)
  • 1/4 teaspoon pepper
  • 1/2 cup canned black beans, (rinsed and drained)
  • 1/2 cup frozen peas
  • Juice of 1 lemon
  • 1/2 cup shredded jack cheese


  1. Preheat oven to 350 degrees. Cook quinoa in the chicken stock according to package. About 12-15 minutes or until liquid is absorbed.
  2. Meanwhile, cut the tops off the bell peppers and using a small knife and your hand, remove the inner core and seeds. Place hollowed out peppers and their tops in a dish, cover with foil and bake for 20-30 minutes, until they begin to soften.
  3. In a large pan heat the oil over medium heat, add the zucchini and shallots. Cook for 4-5 minutes over until softened. Add garlic and cook another minute. Add tomato and tomato paste, stirring to combine. Add garlic powder, onion powder, salt, and pepper. Cook another 2-3 minutes. Add beans and peas.
  4. Off the heat, add the cooked quinoa to the veggie mixture. Squeeze the lemon over the quinoa and stir to combine. Add more salt and pepper to taste.
  5. Spoon mixture into pre-cooked peppers and top with a sprinkle of extra cheese. Place the cut tops of the peppers back on, and bake for an additional 20-30 minutes.


*This recipe serves 4-6 depending on how big or small your peppers are. I like to make 4 peppers and use the leftover stuffing for other dishes and/or lunch throughout the week.
*I find that the yellow and orange peppers are the most flavorful for this dish. But you can use any colors you like.