Quinoa Stuffed Peppers

Confession. I never had a stuffed bell pepper until college. I was skeptical when my room mate made it. And I didn’t like it. Mushy bell peppers? Ew.

I preferred eating white pita bread stuffed with jiffy peanut butter and nutella. So mushy veggies stuffed with rice and meat was like um… ew…

But recently a friend had me over for lunch and fed me (those are the best kind of friends… am I right?) vegan stuffed peppers. Hers were stuffed with brown rice and they were pretty dang tasty.

So I’ve been craving some more of these for a while now and I found this Stuffed Quinoa Peppers recipe on Minimalist Baker and thought HALLELUJAH!


bell peppers

My husband of course had to add cheese to his but this recipe is completely plant based!

bell peppers

With the cilantro sauce, this stuff is out of this world.


bell peppers




bell peppers


Quinoa Stuffed Peppers


1 cup of quinoa

2 cups vegetable stock

4 bell peppers

1/2 cup salsa

2 tsp cumin

1 1/2 tsp chili powder

1 1/2 tsp garlic powder

1 15-ounce can of black beans (drained and rinsed)

1 cup of corn


Start by bringing the quinoa and vegetable stock to a boil in a pot. Turn down the heat and let it simmer for 20 minutes or until all the liquid is absorbed.

Preheat the oven to 375* F

Cut the bell peppers in half and plop them into a pot of water and bring to a boil. ( This is unnecessary but will cut down on overall baking time). You only need to boil these for a few minutes.

Mix the cooked quinoa, salsa, cumin, chili powder, garlic powder, black beans, and corn in a bowl. Place the bell peppers on a lightly greased (with olive oil) pan. Place the stuffing into the bell peppers. You may top it with shredded cheese if you’re into that kind of thing but this dish tastes plenty good without it! (My husband just can’t live without it apparently).

Place into the oven and cook for 10 minutes.

While you wait, make the CREAMY CILANTRO DRESSING!

1/2 small ripe avocado

1 cup cilantro leaves (just don’t use the stems)

Juice of 3 limes

1/3 cup extra virgin olive oil

1/4 tsp salt

1/4 tsp cumin

1 TBSP raw honey (or other sweetener)


Place all the ingredients into your blender (adding up to 1/4 cup water if needed) and process for about a minute.


When the peppers are done, eat them with this dressing on top! Your taste buds will be so pleased!