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Quinoa Stuffed Bell Peppers

Last Updated . Originally Posted By 161 Comments

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? 

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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

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.

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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.

Comments

  2. 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. 🙂

    Reply

    • spabettie says

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

      Reply

    • 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..

      Reply

      • 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?

  5. 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.

    Reply

    • 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!! 😀

      Reply

  6. 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!

    Reply

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