spabettie

Vibrant Plant Based Recipes

  • Home
  • About
  • Doxies
  • Privacy Policy
  • Terms & Conditions
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

  • Share
  • Tweet

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
    Slow Masticating Juicer
  • Cuisinart Saucepan
    Cuisinart Saucepan
  • Global Knife Set 
    Global Knife Set 
  • Cutting Board
    Cutting Board
  • 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.

  • Share
  • Tweet

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

« Vegan Air Fryer Recipes
Vegan Squash Recipes »

Comments

  1. Fit Chick in the City says

    October 12, 2011 at 12:13 am

    These are the cutest thing ever. I usually shy away from stuffed pepper recipes, but this one looks so easy!

    Reply
    • spabettie says

      October 12, 2011 at 5:58 am

      thank you, Jess! and yes, you should try them – they’re really too easy… 😀

      Reply
      • Fit Chick in the City says

        November 1, 2011 at 6:27 pm

        btw, I tried them and loved them!

  2. Dorry says

    October 11, 2011 at 9:07 pm

    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. 🙂

    Reply
    • spabettie says

      October 11, 2011 at 9:25 pm

      yep, lentils will be good, avocado OF COURSE will be good… 😀 take photos when you make them, I want to see!

      Reply
    • Suzan says

      November 19, 2013 at 4:10 am

      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..

      Reply
      • Kristina Sloggett says

        November 19, 2013 at 8:30 am

        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?

  3. Kris @Krazy_Kris says

    October 11, 2011 at 8:42 pm

    just when I think you’ve done it all…

    you come up with THIS!

    LURVE LURVE LURVE!!!!

    Reply
    • spabettie says

      October 11, 2011 at 9:24 pm

      ha – thank you, dear. you are the sweetest in all that you do for me!

      Reply
  4. Pure2raw twins says

    October 11, 2011 at 6:52 pm

    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

    Reply
    • spabettie says

      October 11, 2011 at 9:21 pm

      thank you!! 🙂 they’re fun… and you could totally do it – they’re much easier to carve. 😀

      Reply
  5. Sarena (The Non-Dairy Queen) says

    October 11, 2011 at 5:41 pm

    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.

    Reply
    • spabettie says

      October 11, 2011 at 9:20 pm

      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!! 😀

      Reply
  6. Liz (Little Bitty Bakes) says

    October 11, 2011 at 4:20 pm

    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!

    Reply
    • spabettie says

      October 11, 2011 at 4:35 pm

      you should try this, Liz – quinoa, rice, whatever – the flavor is amazing! 🙂 (and thank you!) XO

      Reply
  7. Averie @ Love Veggies and Yoga says

    October 11, 2011 at 1:05 pm

    TOO CUTE!!

    And your knife-carving skills are pretty stellar to carve out those faces!

    Reply
    • spabettie says

      October 11, 2011 at 2:40 pm

      thanks, Averie!! 🙂 smaller surface, to be sure, but it’s really pretty easy to do…

      Reply
  8. Lisa says

    October 11, 2011 at 12:49 pm

    Awesome! I love these! I haven’t carved a pumpkin in the last couple years…but I could definitely handle the pepper idea!

    Reply
    • spabettie says

      October 11, 2011 at 2:41 pm

      the peppers are SO much easier, and… you get to eat them after! 😀

      Reply
  9. Ashlae says

    October 11, 2011 at 11:46 am

    These are SO adorable. I cannot wait to try them for our halloween dinner party at the end of the month. Genius!

    Reply
    • spabettie says

      October 11, 2011 at 2:42 pm

      I hope you do, Ashlae! they are definitely hit!

      Reply
  10. [email protected] says

    October 11, 2011 at 11:34 am

    So freaking cute! You could fill those peppers with anything looking that adorable and I would eat them 🙂

    Reply
    • spabettie says

      October 11, 2011 at 2:43 pm

      hee – thanks, Jen! and yes, they’d be fun with just about any filling… but THIS – MMM! 😀

      Reply
« Older Comments
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

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…

As Seen In

As Seen In
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

We Love Quinoa

We Love Quinoa

We Love Kale

We Love Kale

Categories

Archives

As Seen In

As Seen In

Copyright © 2021 · spabettie, LLC