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...
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Sig says
SO cute!! cooking quinoa in juice sounds so good too - what a great idea!
Jenna says
these are SO cute, and sound great!
Julie H says
this quinoa filling is amazing! thanks for a great recipe, the jacks are very cute.
spabettie says
thank YOU, Julie! this is my favorite way to cook quinoa now!
Jessie says
so cool! congratulation on winning!
Andie says
found these from yummly, congratulations on the recipe win!! they are too cute and the recipe sounds amazing too - bookmarked and will enjoy these! (a turkey carving, perhaps? or holiday designs!)
spabettie says
thank you, Andie!! I was really excited to have made the top ten!! *little old me?? 😀 if you carve turkeys in these (or anything else) I MUST SEE!! 😀
Hayley says
cooking quinoa in juice is such a good idea - THANK YOU!!
spabettie says
thank YOU! I love it, especially carrot but I have used apple and other fruit juices too! cooking with water? never! gives such great flavors, I'm glad you like it!
Joanne says
Love it, love it , love it~!!! You can stuff anything in those pumpkins!
spabettie says
thank you, Joanne!! 🙂 they are pretty fun...
Alexis @ persia lou says
Thanks for sharing this! They are adorable and sounds delicious. I have never thought about cooking quinoa in juice. What a great idea! Time to pull out the juicer!
spabettie says
hi Alexis! after doing this, I don't know if I'll cook quinoa any other way!! it was SO flavorful with the juice - oh my! hope you try it - enjoy!
Ashia Mann says
really? its that easy?! I have the ingredients and im ready to assemble but im afraid that in the oven they wont stay so bright orange and perky. the ones you photographed have been baked already...?
Thanks for the adorable recipe, either way 😉
spabettie says
they will, or they should! some of these photos, YES - they're already baked - the ones on the spinach, for sure - can you see how they're kindof "softer" looking? 😀 they definitely "wilt" a bit, but the color always stays nice! you are so welcome, enjoy!!
SaraJane says
These might be the cutest things I've ever seen. Love it!
spabettie says
thank you, SaraJane! they're currently third place in the Yummly contest, I would LOVE your vote if you haven't already? 🙂
http://www.yummly.com/blog/2011/10/contest-finalist-stuffed-pepper-jack-o-lanterns/