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.
Fit Chick in the City says
These are the cutest thing ever. I usually shy away from stuffed pepper recipes, but this one looks so easy!
spabettie says
thank you, Jess! and yes, you should try them - they're really too easy... 😀
Fit Chick in the City says
btw, I tried them and loved them!
Dorry says
STOP IT! These look so amazing. I bet they'd be incredible with lentils, too - I've been on a lentil kick...
I'm making these when we have friends over for dinner - too freaking cute. And tasty. And you know I'll add avocado to mine. 🙂
spabettie says
yep, lentils will be good, avocado OF COURSE will be good... 😀 take photos when you make them, I want to see!
Suzan says
I just made this the other night for our Bunko group. They were completely surprised when I told them how good it was for you. Not to mention how delicious it was!! 😀 The one question I have for you is: In your photos, yours looks thick like cookie dough, while mine was not thick at all, but more like a salad dressing. The taste was out of this world, but did I leave something out or miss a step to make mine more thin in consistancy? Either way, I’ll be making it again, just wanted to know.:) Thanks..
Kristina Sloggett says
hi Suzan! so happy you made these and enjoyed them. just so I am understanding, your quinoa cooked in the juice never set up? cooking in liquid for 20 minutes, the quinoa should have absorbed all of the liquid, did it not? I honestly am not sure why yours would have the consistency of a salad dressing - I cook quinoa all the time and this has never happened. If you make it again, cook the quinoa until it has absorbed all of the liquid (just using 1 cup liquid to 1/2 cup quinoa). hope that helps?
Kris @Krazy_Kris says
just when I think you've done it all...
you come up with THIS!
LURVE LURVE LURVE!!!!
spabettie says
ha - thank you, dear. you are the sweetest in all that you do for me!
Pure2raw twins says
girl these are too cute! you are so creative, not sure if I could ever do something like this, I would totally mess it up
spabettie says
thank you!! 🙂 they're fun... and you could totally do it - they're much easier to carve. 😀
Sarena (The Non-Dairy Queen) says
Lady, these are crazy cute! Love them! We make a huge event out of carving pumpkins. We go to the farm, get them and then come back and carve the rest of the day! It's one of my favorite things to do with the boys!
I braised carrots, onion and garlic in carrot juice this weekend and it was sooo good! What an amazing sauce it makes.
spabettie says
braising carrots in juice - oh, MY that sounds good - we were in sync this weekend! 🙂 I want to come over to YOUR house for pumpkin day!! 😀
Liz (Little Bitty Bakes) says
Ahhh, these are SO cute!! What a neat idea, seriously - who ever would have thought to do that?! And I love that you cooked the quinoa in the ginger carrot juice, I'm sure it gave it great flavor!
spabettie says
you should try this, Liz - quinoa, rice, whatever - the flavor is amazing! 🙂 (and thank you!) XO
Averie @ Love Veggies and Yoga says
TOO CUTE!!
And your knife-carving skills are pretty stellar to carve out those faces!
spabettie says
thanks, Averie!! 🙂 smaller surface, to be sure, but it's really pretty easy to do...
Lisa says
Awesome! I love these! I haven't carved a pumpkin in the last couple years...but I could definitely handle the pepper idea!
spabettie says
the peppers are SO much easier, and... you get to eat them after! 😀
Ashlae says
These are SO adorable. I cannot wait to try them for our halloween dinner party at the end of the month. Genius!
spabettie says
I hope you do, Ashlae! they are definitely hit!
Jen@foodfamilyfitness says
So freaking cute! You could fill those peppers with anything looking that adorable and I would eat them 🙂
spabettie says
hee - thanks, Jen! and yes, they'd be fun with just about any filling... but THIS - MMM! 😀