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Home » Dinner » Quinoa Stuffed Bell Peppers

Quinoa Stuffed Bell Peppers

Last Updated October 26, 2020. Originally Posted October 17, 2020 By Kristina Sloggett 161 Comments

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this Ginger Carrot Quinoa is a fresh and flavorful filling for vegan stuffed bell peppers! this is a great meal prep recipe for a quick dinner.

recipe originally published October 11, 2011

 

bell peppers stuffed with ginger carrot quinoa, black beans, and broccoli, on a white plate with more broccoli on the side

 

TABLE OF CONTENTS – Jump to any section:

    1. Vegan Stuffed Peppers
    2. How to make stuffed bell peppers
    3. Ingredient variations
    4. Meal prep this recipe!
    5. How long does this recipe last?
    6. Ginger Carrot Quinoa Stuffed Peppers Recipe

 

 

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.

 

orange bell peppers carved to look like Halloween jack o lanterns, stuffed with black beans and black quinoa, served on a plate over fresh spinach salad

 

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.

 

overhead view of two orange bell peppers on separate plates, stuffed with ginger carrot quinoa, black beans, and broccoli, on a white plate with more broccoli on the side

 

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.

 

ginger carrot flavored quinoa with black beans and veggies in a single serve, glass meal prep container. on dark grey background, sliver matte finish fork in container.

 

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.

 

orange bell peppers stuffed with ginger carrot quinoa, black beans, and broccoli, on a white plate with more broccoli on the side

 

Did you make these vegan stuffed bell peppers? 

Follow spabettie on Instagram and tag us with #spabettie
We love seeing your recipe photos and remakes – thank you!

Yield: 3 peppers

Quinoa Stuffed Bell Peppers

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.

Prep Time 8 minutes
Cook Time 50 minutes
Total Time 58 minutes

Ingredients

  • 1/2 cup dry quinoa
  • 1 cup fresh carrot juice
  • 1/2 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
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Himalayan sea salt
  • 3 orange bell peppers

Instructions

  1. Preheat oven to 350 °F.
  2. *Juice 5 carrots. *see notes
  3. Combine quinoa and carrot juice, bring to boil. Reduce to simmer, cover and cook for 20 minutes.
  4. While quinoa cooks, sauté vegetables and prep other ingredients.
  5. Using a spoon or a knife, carefully peel ginger. Mince ginger as fine as you can.
  6. Carve peppers, removing seeds and insides.
  7. When quinoa is cooked, add minced ginger, vegetables, beans, and spices. Stir to combine.
  8. Fill peppers with quinoa mixture. Place in baking dish.
  9. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Slow Masticating Juicer
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  • Cuisinart Saucepan
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  • Global Knife Set 
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  • Cutting Board
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  • Glass Food Prep Container Set
    Glass Food Prep Container Set

Nutrition Information:

Yield:

3

Serving Size:

1

Amount 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.

© Kristina Sloggett
Cuisine: American / Category: Dinner

about Kristina:

spabettieKristina 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.

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Filed Under: Dinner, Gluten Free, Halloween, Meal Prep, Meatless Monday, recipes, Vegan

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Comments

  1. Sandi (gfchopstix) says

    October 28, 2015 at 6:20 pm

    Hi Kristina, love these! Stuffed peppers with rice are my favourite, but haven’t tried it with quinoa…yet. I’ve reblogged your recipe on my site. Thank you!

    Reply
    • Kristina Sloggett says

      November 2, 2015 at 7:14 pm

      glad you enjoyed enough to share a link, Sandi – thank you and cheers!

      Reply
  2. RG @ Astig Vegan says

    October 24, 2014 at 9:22 pm

    This is so cute! I’m sure my nephews would love these!

    Reply
  3. Deborah Davis says

    October 22, 2014 at 8:05 pm

    Hi Kristina,
    I just hopped by from Virtual Vegan Linky to see your carrot-ginger quinoa pepper jacks. These are the cutest little treats for Halloween season. I can’t wait to make these for friends and family. How creative.

    Reply
  4. Poppy says

    October 22, 2014 at 4:58 pm

    Wow these are adorable and so fun!

    Reply
  5. Annie says

    October 22, 2014 at 10:35 am

    Thanks for sharing at the Potluck, Kristina! Sooo cute!

    Reply
    • Kristina Sloggett says

      October 22, 2014 at 7:44 pm

      thank YOU, Annie – and CONGRATS! (I couldn’t leave a comment on the post…). we are on our honeymoon right now – sending you sweet wedding wishes! 🙂

      Reply
  6. Deborah says

    October 28, 2012 at 9:21 am

    I was searching for something vegan and gluten free for a Halloween potluck, and found these on the xgfx site. O wow they are so perfect! My one small issue is I don’t like ginger… 🙂 So would you recommend using straight carrot juice, or some other combo? Whatever the broth I know they will be a huge hit. 🙂 Thanks for the fantastic idea!

    Reply
    • spabettie says

      October 28, 2012 at 9:27 am

      hi Deborah! yes, just leave out the ginger and use straight carrot juice – or really you can get creative and come up with any flavors you like! carrot is sort of sweet, gives a great flavor. orange is also good, I’ve cooked quinoa in coconut milk (so creamy!), all kinds of liquids! enjoy!

      Reply
  7. Baker Bettie says

    October 11, 2012 at 10:08 am

    These are adorable! Love, love, love.

    Reply
    • spabettie says

      October 11, 2012 at 6:38 pm

      thank you!!

      Reply
  8. Grandma Wrinkles says

    April 19, 2012 at 4:43 am

    too cute!

    DMW

    Reply
  9. Garo says

    February 22, 2012 at 9:36 pm

    adorable! the filling sounds good too.

    Reply
    • spabettie says

      February 23, 2012 at 9:53 am

      hello Garo!! thank you – these are always fun to make 🙂

      Reply
  10. Georgia says

    February 5, 2012 at 3:30 am

    lovely – I am new to your blog and love the recipes. besos, Georgia P.

    Reply
    • spabettie says

      February 6, 2012 at 3:26 pm

      thank you, Georgia!

      Reply
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welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
Read More…

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