We tweaked this from several stuffed pepper recipes to come up with a yummy version that tastes even better reheated for lunch the next day. This is a great side dish with fish. You could use vegetable broth to make it vegetarian.

crayn
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish and arrange red bell peppers in dish.

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  • Roast peppers in the preheated oven until tender, about 30 minutes.

  • Heat olive oil in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add garlic, cumin, salt, and black pepper to onion; cook and stir until fragrant, about 1 minute more.

  • Mix tomatoes, chicken broth, quinoa, and carrot into onion mixture; cook until quinoa is tender, about 12 minutes. Stir black beans and spinach into quinoa mixture, adding reserved tomato juice if mixture is dry. Spoon quinoa mixture into roasted red peppers and top with Mexican cheese blend.

  • Bake in the oven until cheese is melted, about 15 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

258 calories; 7.8 g total fat; 12 mg cholesterol; 1038 mg sodium. 35.2 g carbohydrates; 12.1 g protein; Full Nutrition

Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/10/2014
I am sure I added much more than the recipe called for but it was fabulous. I added cayenne pepper, black olives, dried up French bread cubes, spinach, corn... Read More
(8)

Most helpful critical review

Rating: 3 stars
12/23/2016
This was good but the Quinoa took longer to cook. I really think it needs to be precooked before being added to the tomatoes. Read More
(1)
76 Ratings
  • 5 star values: 49
  • 4 star values: 23
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/10/2014
I am sure I added much more than the recipe called for but it was fabulous. I added cayenne pepper, black olives, dried up French bread cubes, spinach, corn... Read More
(8)
Rating: 5 stars
11/10/2014
I am sure I added much more than the recipe called for but it was fabulous. I added cayenne pepper, black olives, dried up French bread cubes, spinach, corn... Read More
(8)
Rating: 5 stars
04/18/2015
This is a great recipe to try if you are on Weight Watchers program. You can add many different veggies (power foods) to this and it's only 6 points. I'm going to take this to share with my group this week. Read More
(7)
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Rating: 4 stars
02/20/2015
Good recipe! Great healthy ingredients and really filling. I added extra vegetables like mushroom and zucchini too. Needed a bit more flavour though was mild tasting. Hot sauce BBQ sauce or ranch sauce are a great side! Read More
(4)
Rating: 5 stars
10/20/2014
These were very yummy! I replaced chicken broth with vegetable broth. Also I am new to cooking and didn't know to cover the quinoa mix while it was tendering. I added water and covered when there was no liquid and hard quinoa. Still turned out great! Will make again! Read More
(3)
Rating: 4 stars
09/28/2014
Easy to make Read More
(3)
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Rating: 5 stars
10/27/2014
That was sooo good! By far one of my favorite recipes! I made it with a handful of fresh cherry tomatoes instead of the canned and it was perfect Read More
(2)
Rating: 5 stars
07/29/2015
I left out carrots and added some more spices and added turkey also used rotel for the tomatoes. Great recipe:) Read More
(2)
Rating: 5 stars
04/21/2016
So we made this tonight for dinner. I had a ton of fresh green peppers and zucchini to use up quickly and found this recipe. I already had all the ingredients on hand so it made it pretty simple. I made no changes except to use green peppers and hollowed out "zucchini boats" instead of red peppers. I also doubled the recipe because I wanted left overs for work the next day. This was absolutely delicious! I had to cook the quinoa mixture a little longer than called for to get all the liquid to asorb (I did rinse the quinoa thoroughly in cold water to avoid the bitterness) but honestly this was really good. This is a very healthy and flavorful meal and even my picky kids ate plenty. This is a keeper - perfect for garden season! Read More
(1)
Rating: 4 stars
01/21/2018
I had too much filling for the amount of peppers to fill. But it was good and great to heat up later. Read More
(1)
Rating: 3 stars
12/23/2016
This was good but the Quinoa took longer to cook. I really think it needs to be precooked before being added to the tomatoes. Read More
(1)