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Spicy Quinoa Stuffed Peppers

Quinoa is one of my favorite grains because it contains so many nutrients (check out this awesome quinoa salad here)! And these vegan, spicy, quinoa stuffed peppers are the perfect way to boost your nutrients and increase your vegetables! They’re the perfect spicy, vegan, gluten free side dish or appetizer.

It’s no secret that I love quinoa. From Buddha Bowls to rice replacements and muffins and stuffed peppers, quinoa works for just about everything.

One of the reasons I love quinoa so much is that it’s a gluten free grain that packs a protein hit. This not only keeps the meal light but gives a plant based protein boost to vegans/vegetarians.

So not only are these quinoa stuffed peppers full of vegetables but they contains a plant based protein too!

Quinoa also takes on the flavor of whatever it’s cooked with. So it’s versatile enough to use for dinner, breakfast or dessert.

As a side dish or appetizer these quinoa stuffed peppers are perfect. They’re loaded with multiple vegetables and they do have a bit of a kick to them.

Tip: If you’re not a spice person, tone down the red pepper flakes.

These quinoa stuffed peppers also contain mushrooms. I try to sneak mushrooms in wherever I can in recipes because they’re so full of nutrients. Thankfully Baby Bear adores mushrooms so it’s not too hard on my end to get them into her!

Ingredients In the Quinoa Stuffed Peppers

1.5 cups cooked quinoa
3 large bell peppers
3 large button mushrooms, chopped
1 zucchini, quartered
7 stalks asparagus, diced
2 large cloves garlic, minced
1/4 cup olive oil
1/2 teaspoon red pepper flakes
1/4 cup olive oil

Kitchen Tools You May Find Useful

How To Make Quinoa Stuffed Peppers

Preheat the oven to 375 degrees and line a pan with tinfoil.

In a large pan, heat the olive oil slightly over medium heat.

Once oil is heated, add the garlic and pepper flakes

Let the mixture begin to sizzle (about two minutes) then add the vegetables.

Cover with a lid and let cook for two minutes.

Add in the quinoa and mix well making sure everything is coated.

Cover with a lid and cook for four minutes or until vegetables are almost tender.

Remove lid and cook an additional three minutes.

Prep the peppers by cutting the tops off and removing the seeds.

Carefully divide the vegetable mixture into the peppers and place on the baking tray.

Bake for 25 minutes and let cool slightly before eating.

Serves three.

Tip: when purchasing the peppers try to chose ones with flat bottoms that can stand on their own. Otherwise, they can fall over while baking.

Note: these peppers come out spicy from the chili flakes. If spice isn’t your thing, cut the flakes down.

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