Quinoa Stuffed Bell Peppers

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

 

 

TABLE OF CONTENTS – Jump to any section:

1. 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.

 

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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Yield: 3 peppers

Quinoa Stuffed Bell Peppers

Print

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
• 
  Cuisinart Saucepan
• 
  Global Knife Set 
• 
  Cutting Board
• 
  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.

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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