Ginger carrot quinoa stuffed peppers are incredibly flavorful, fresh and filling. This is a great meal prep recipe for a quick dinner.
recipe originally published October 11, 2011
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Vegan Stuffed Peppers
Usually, our stuffed pepper recipes are straight up comfort food, topped with melty cheese and are just the thing for a cold winter dinner, right?
These are the kind of stuffed pepper you want when you are looking for something fresh and flavorful. Bright flavors, colorful veggies, and satisfying protein.
We make these stuffed peppers all year long. If you are making these for Halloween with a carved pepper, see our video of carving a bell pepper and all of the Halloween Bell Pepper Recipes. Fun carved peppers filled with goodness.
How to make this recipe
These vegan stuffed bell peppers are super easy to make. Instead of using water or broth to cook the quinoa, we use carrot ginger juice.
If you don't have a juicer - or don't want to drag it out of the pantry - I am always able to find a single serving size carrot juice at the store. Sometimes even a carrot ginger juice, but if not, I'll add an inch of fresh minced ginger to this.
The rest is easy. In the time it takes to cook the quinoa, prep and sauté the veggies - whatever your favorite veggies are, or whatever you have on hand. (Honestly? Sometimes that means frozen broccoli and canned corn!)
When the carrot ginger quinoa is done, add the beans and veggies to it. Fill the peppers and bake - this is to keep the filling warm and soften the peppers.
If you like a crunchy pepper, cook it for less time or not at all.
Ingredient variations
This recipe is versatile. Don't want the carrot juice? Use broth! Don't like broccoli? Cauliflower, green beans, carrots and peas. Whatever you like.
I often add sautéed spinach to the stuffed pepper filling. Just remember that every one cup of fresh spinach reduces to about three bites when sautéed. Ha!
Meal prep this quinoa!
The quinoa stuffed pepper filling is definitely a favorite meal prep recipe. I’ll make a double batch and I enjoy carrot ginger quinoa with lunches and dinners - warming it and topping a salad, as a side dish or adding to a bowl with some crispy tofu.
How long does this quinoa last?
My rule of leftovers is 3-4 days for maximum flavor and freshness. This recipe will last a week in the fridge, in a container with a sealing lid.
I'll fill those meal prep containers with a serving of the quinoa and extra veggies - that's a perfect quick lunch that takes no thought and very little effort.
Did you make these vegan stuffed bell peppers?
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Quinoa Stuffed Bell Peppers
this Ginger Carrot Quinoa is a fresh and flavorful filling for a stuffed bell pepper! this is a great meal prep recipe for a quick dinner.
Ingredients
- ½ cup dry quinoa
- 1 cup fresh carrot juice
- ½ to 1 inch fresh ginger
- 1 cup cooked black beans
- 1 cup sautéed vegetables (broccoli, onion, red pepper)
- 1 teaspoon onion powder
- 1 teaspoon nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon Himalayan sea salt
- 3 orange bell peppers
Instructions
- Preheat oven to 350 °F.
- *Juice 5 carrots. *see notes
- Combine quinoa and carrot juice, bring to boil. Reduce to simmer, cover and cook for 20 minutes.
- While quinoa cooks, sauté vegetables and prep other ingredients.
- Using a spoon or a knife, carefully peel ginger. Mince ginger as fine as you can.
- Carve peppers, removing seeds and insides.
- When quinoa is cooked, add minced ginger, vegetables, beans, and spices. Stir to combine.
- Fill peppers with quinoa mixture. Place in baking dish.
- Bake at 350 °F for 30 minutes. Serve with salad, pasta, or more vegetables.
Notes
dairy, egg, soy, oil, and gluten free, vegan recipe
makes 3 peppers
*If you do not have a juicer, use store bought carrot juice (single serve bottle) or vegetable broth.
If you like a crunchy pepper, cook it for less time or not at all - fill the pepper with cooked filling and serve.
My rule of leftovers is 3-4 days for maximum flavor and freshness. This recipe will last a week in the fridge, in a container with a sealing lid.
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Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 338Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 331mgCarbohydrates: 28gFiber: 14gSugar: 8gProtein: 14g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Maryea {Happy Healthy Mama} says
Love it! I saw something similar on Pinterest and put it on my list of things to make in October. So much fun. I also love the idea of cooking quinoa in carrot/ginger juice. I prefer it cooked in some liquid other than water for the extra flavor boost, and I'm sure the juice idea is spectacular!
spabettie says
hi Maryea! here I was thinking I was being all creative with my pepper jacks! 😉 it's been a favorite Halloween thing for years.
you should try the carrot ginger juice for quinoa - I generally use a veggie broth, and have been branching out lately (salsa spices were GOOD!). the juice gives a lot of flavor!
Maryea {Happy Healthy Mama} says
Oh don't worry--you are super creative!! With the Internet, it's pretty hard to find something someone, somewhere, hasn't already done. 😉
spabettie says
I definitely know that! and just to clarify, I wasn't fishing for a compliment... although I do appreciate it. 😉
Happy Tuesday, Maryea!
Sarah @ The Smart Kitchen says
Why are you SO darn cute?
spabettie says
"baby, I was born this way". 😉
(thank you...) 😀
Curt says
Those are really cute! And even better because you get to eat them! I love black beans!
spabettie says
thank you, Curt! we love stuffed peppers, always delicious!
Kalinda says
Ha! They are way too awesome/funny/cute. Now I must share with all my veggie friends.
spabettie says
hi Kalinda!! thank you for sharing! XO
Evan Thomas says
These are so adorable.
I used to carve pumpkins. Now I roast and puree them.
spabettie says
ha - yeah you do, and then amazing things are made! 🙂
Heather (Where's the Beach) says
OMG love it. How fun would those be at a Halloween dinner party!
spabettie says
indeed! I did just that one year, they were definitely a hit.
Thom says
Amazing! Adorable and slightly unsettling, just like Halloween is supposed to be! I am still perplexed how you are able to produce so many wonderful & beautiful ideas so frequently.
Much love to you & your blog!
spabettie says
ha - Thank you, Thom! 🙂 and thank you SO much for your continued kind words - they always make my day and are much appreciated! (and trust me, sometimes I do NOT have any ideas...) 😉 XXO!
Stephanie@MyThornsHaveRoses says
Cutest thing ever!!!! I have GOT to make these for the kids.
spabettie says
yes you do!! they will love them!
phoenix says
OMG, so cute!!!
spabettie says
😀 thank you, Phoenix!
Victoria (District Chocoholic) says
Those orange peppers looks AMAZING and are so freaking cute. They're so well done that I thought they were ceramic in the top photo. I'm in awe.
spabettie says
thank you, Victoria!! 😀
spabettie says
oh... and I thought of you the other day... another chickpea creation coming soon! 😉