Spicy Quinoa Stuffed Peppers

Featured image: red and yellow quinoa vegan stuffed peppers in a glass baking tray

These gluten-free stuffed bell peppers are the perfect blend of crunchy, hearty flavor with a kick of spice! An easy side dish or even a hearty meatless lunch idea.

Course dinner

Cuisine American

Keyword peppers, quinoa,, spicy,

Prep Time 5

Cook Time 45

Total Time 55

Servings servings

Calories 164kcal

Author Shelby Stover

Equipment

Baking tray

Ingredients

1.5 cups quinoa cooked
3 bell peppers large
3 button mushrooms chopped
1 zucchini quartered
7 stalks asparagus diced
2 cloves garlic minced
¼ cup olive oil
½ teaspoon red pepper flakes

Instructions

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 four to five minutes.
Add in the quinoa and mix well making sure everything is coated.
Cover with a lid and cook for two more minutes or until vegetables are almost tender. If using any additional protein, add it in here.
Remove lid and cook an additional three minutes for everything to thicken up.
Prep the peppers by cutting them in half, removing the seeds, and any extra skin.
Carefully divide the vegetable mixture into the peppers and place on the baking tray.
Bake for 25 minutes and let cool slightly before eating. Top with any additional fixings.

Video

Notes

Serve the bell peppers either as whole peppers stuffed standing up (in which case flatten the bottom as much as possible, or sliced in half and stuffed on their sides (thus doubling the servings).

Top the gluten-free stuffed bell peppers with sliced green onions, kimchi, avocado, or salsa for additional flavor.

To make the stuffed peppers paleo or whole30 approved, use cauliflower rice in place of quinoa.

Nutrition