Rating: 4 stars
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A vegan and gluten-free spin on stuffed peppers. I don't enjoy the Mexican flavors usually associated with quinoa, so this recipe closely resembles the flavor of a standard beef-and-rice stuffed pepper, minus the fat but with complete protein and lots of veggies! Sometimes there may be enough stuffing left over for a fifth pepper, but honestly, I like the stuffing plain, too!


Recipe Summary

42 mins
1 hr 12 mins
30 mins
4 stuffed peppers


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine broth, water, and bay leaf in a small saucepan; bring to a boil. Add quinoa. Reduce heat to low; cover and simmer until liquid is absorbed, 12 to 15 minutes. Discard bay leaf. Stir in tomato paste, parsley, salt, paprika, oregano, basil, and thyme.

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking pan with cooking spray.

  • Cut a thin slice from the bottom of each green bell pepper so it stands upright, if necessary. Fill a 4-quart Dutch oven with enough water to cover the peppers and bring to a boil. Add peppers and cook until tender but firm, about 2 minutes. Drain and rinse with cold water.

  • Heat olive oil in a large nonstick skillet over medium-high heat. Add carrots, onion, celery, and garlic; saute until tender, about 6 minutes. Add the cooked quinoa; cook and stir until heated through, about 2 minutes. Remove from heat and add mushrooms. Spoon mixture into peppers and place into the prepared pan.

  • Bake, uncovered, in the preheated oven until peppers are tender, 20 to 25 minutes.

Nutrition Facts

315 calories; protein 11.3g; carbohydrates 55.6g; fat 7.1g; sodium 910.3mg. Full Nutrition