Quinoa Stuffed Pepper

Marcy Walls


My Grandson has Autism. His mom decided to change his diet. She cut out all the sugar and starches and started cooking foods that were healthy. She put him on a gluten free diet, fresh fruits and veggies. Quinoa was also a favorite of his, so when he would visit I wanted to find new ways to prepare his meals, since it was so restricted. The Quinoa stuffed pepper was one of the first recipes I cooked for him and he loved it. You don't have to be a vegetarian to enjoy this healthy version of the original stuffed pepper. This is such a hearty meal you won't even notice that it's meatless.

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15 Min
1 Hr 30 Min


med onion finely chopped (1cup)
2 tblsp
olive oil
celery finely chopped
1 tblsp
ground cumin
2 tblsp
minced garlic
1 10oz pkg
frozen chopped spinach thawed and squeezed dry
2 15 Oz ca
diced tomatoes, drained, liquid reserved
1 15oz can
black beans, rinced and drained
3/4 cup
1 1/2 cup
carrots (grated)
1 1/2 cups
shredded monterey jack cheese divided
4 lg
bell pepper (any color) cut in half ribs removed


1Heat oil in saucepan over med heat. Add onion, celery and cook for 5 min.
2Add cumin and garlic and sauté 1 min.Stir in Spinach and drained tomatoes, cook until most of the liquid is evaporated.
3Stir in blk beans, quinoa,carrots and 2 c water. Cover, bring to a boil reduce heat and cook for 20 min or until quinoa is tender.
4Stir in one cup of cheese. Season with salt and pepper. Preheat oven to 350.
5Pour liquid from tomatoes in the bottom of baking dish.
6Fill each bell pepper half w/ heaping 3/4c of mixture, place in baking dish cover with foil, bake 1hr, uncover
7Sprinkle each pepper w/1tblsp remaining cheese. Bake another 15 min uncovered until tops are browned.
8Let stand 5 min. Transfer peppers to a serving dish and drizzle each pepper with pan juices before serving.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy