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.
Emilia @ Namaste Gurl says
I'm always in for a sure surprise when I visit your blog-- and this post is no exception 🙂 These look amazing and so festive for the upcoming halloween holiday! Sadly, I don't get too spirited when it comes to Halloween, but you've certainly inspired me to do so 🙂
spabettie says
aww, thank you so much, Emilia! that just made me smile big - you are so sweet! 🙂 perhaps you will carve some peppers this year?
Karen Harris says
So darned cute, and delicious is just a bonus!
spabettie says
thanks, Karen! yes, they're a MUCH easier alternative to carving a pumpkin... and you can eat them too! 😉
Kath (My Funny Little Life) says
I love them. These are the cutest stuffed peppers I've ever encountered.
spabettie says
thanks, Kath! 😀 they're pretty fun, I love Halloween!
Lizzy M. says
Last fall I made vegan savory stuffed apples but I think your peppers scream fall alot more! They look great!
Megan says
That's too cute. I'm saving this for Halloween, it'll be a great craft for little kids (maybe if I see my little cousins, I can actually get them to eat some veggies!)
spabettie says
ha - I know the kids will love these... as far as actually eating them, you'll have to let me know! 😀
Nicole M. says
These are great! I bet they would work nicely as a stuffed pepper, too, for the meat-eaters out there!
spabettie says
most definitely - these could be stuffed with anything, really. 🙂
Sara@RunningInPinkProject says
Umm I need to carve a pepper ASAP. So cute!
spabettie says
right?? so much easier than a pumpkin... 😉
Anna says
That has to be one of the cutest and most genius things I have ever seen. Well done. 🙂
spabettie says
thank you, Anna! 😀 I love Halloween... I do these every year!
Angela @ Vegangela.com says
Oh you're too cute! I love the idea of using an orange pepper as a little mini pumpkin... I'm thinking of all kinds of possibilities... you rock!
spabettie says
heee - thanks, Angela! aren't they fun? the best part - you get to eat them! no messy pumpkin to deal with later (although we will do those too...) 😉
Miriam @ Sometimes I Veg says
These are just so cute and creative. I love them. I'm going to have to start making these for halloween.
spabettie says
thanks, Miriam! 🙂 they are really fun, right? I love Halloween...