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...
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Nichole says
For real?! I can't believe your skill. I want some cheesy/rice combo in my jackopepper, but you have shown me something new. Adorbs.
spabettie says
yeah, some may want a little "more", but we enjoyed them as is - the flavor is SO good and the beans give some OOMPH. 😉
Anna @ On Anna's Plate says
These are JUST too cute. Seriously.
spabettie says
thank you, Anna! 😀
Jess says
You are so darn creative!! Can you send some of that creativity my way?? I find I end up making the same stuff over and over again. This looks SO good and so FUN to eat. Plus I freakin' LOVE quinoa!
spabettie says
thank you, Jess!! 😀 you should definitely make these, they are really fun AND tasty. and trust me, girl, I have my creative times AND my dry spells... 😉
Stephanie says
This may very well be the cutest Halloween recipe I've seen. Now I know what I'm making for dinner on the 31st! Thanks so much for sharing!
spabettie says
you are so welcome, Stephanie! enjoy, have a fun Halloween! 🙂
Gina @ Running to the Kitchen says
So cute! This makes me want to carve a pumpkin this year, I haven't done it in at least 5 years now.
I love cooking quinoa in juice. I usually use orange juice, gives it such a better flavor than water!
spabettie says
orange juice sounds good too - I think I will be using juice a lot with quinoa, replacing my usual veggie broth.
Bobbie {thevegancrew} says
Such genius! These are so stinkin' cute, and I will definitely be trying my hand at making some before month's end 🙂
spabettie says
I hope you do, Bobbie! have fun and enjoy! 😀
Felicia (Natural + Balanced) says
what a cute idea!!
spabettie says
thank you, Felicia!
Cara says
So adorable I could just pass out!! I absolutely LOVE these! And they are easier to carve than a real pumpkin , even better 🙂
spabettie says
yes, Cara! so much easier than a pumpkin, and you can eat it after! 😀 wins all around.
Lindsay @ Lindsay's List says
Kristina! Oh my word! i can make these with Henry and not get all the pumpkin goop everywhere. You've saved this anal, too clean mommy ALOT of heartache!!
spabettie says
oh, YAY, I am SO happy for that! and you can make several of them, AND you can eat them... AND they are very easy to "carve" ! 😀 have fun! XO
Holly @ The Runny Egg says
Cute!
We do carve pumpkins every year -- my MIL has the whole family over and we eat, drink and carve pumpkins. She has tons of tools and stencils to make some pretty interesting jack o lanterns. We look forward to it every year.
spabettie says
I need to make some stencils... I always have grand visions of my pumpkins and while they are cute, they rarely live up... 😉 always fun though! 😀