Quinoa-Stuffed Roasted Green Peppers

Written by on in Dinner, The Lazy Chef, Tidbits and Treats

Thank you all for the kind comments on the new site design! I literally can’t stop smiling when I look at it, and have been making some fun changes and additions that I hope you’ll enjoy!

  • Guest Bender: I (finally) updated this page to include every guest post.
  • Writing: I combined this page with My Portion to have everything in one place.
  • Photos: I created this new page to document my #FebPhotoADay, and more.

In the next week, I will also be creating a blogroll and updating the recipe, review and workout pages. Just as a reminder, if you were previously subscribed via email, you can resubscribe via the form to the right of this post. Again, I’m sorry for the inconvenience. Hopefully all the kinks of transferring will be smoothed out soon!

Let’s get to the eats, shall we? 🙂

I am so excited to share this recipe with all of you. Last night was my first time ever 1) making my own quinoa and 2) stuffing peppers. The result was a delicious and filling dinner!

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Quinoa-Stuffed Roasted Green Peppers

Ingredients (serves 2):

  • 1/2 tbsp. olive oil
  • 1 cup frozen edamame, thawed
  • 5 white mushrooms, sliced
  • 1 roma tomato, diced
  • 1 cup fresh spinach
  • 2 organic green bell peppers
  • 1 tbsp. teriyaki stir-fry sauce
  • 1/2 cup uncooked quinoa, rinsed and cooked
  • 1/3 cup water

Directions:

Heat oil in a skillet over medium-high heat. Add edamame, mushrooms and tomato, stirring until cooked, roughly 5 to 7 minutes. Add spinach and cook until spinach is wilted.

Add in the stir-fry sauce and cook until coated. Remove from heat and place in a medium-sized bowl with cooked quinoa. Toss to combine.

Set aside to let the filling cool until just warm. Meanwhile, preheat the oven to 350 degrees. Slice the tops off the peppers, and then core and seed them. Stuff each pepper with the filling, packing it down until each pepper is filled to the top.

Place the peppers in a baking dish and replace the tops. Add the water to the bottom of the dish (thanks to Nicole for this tip via Twitter!) to keep the peppers from drying out while baking. Cover everything with aluminum foil and bake for 30 minutes. Remove foil, then bake for an additional 20 to 25 minutes until peppers are soft and juicy.

Remove peppers from baking dish and serve.

I loved the Asian flavors of the edamame and teriyaki. Combined with the quinoa, it made for an amazing stuffing. We will definitely be making these again soon!

Nutrition Information (per stuffed pepper):

  • Calories: 436
  • Fat: 15g
  • Carbohydrates: 57g
  • Protein: 27g
  • Fiber: 16g

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If you try the recipe, please let me know! I’d love to hear what you think.

Have you ever stuffed peppers before? What are your favorite stuffing ingredients?

Abrazos,


20 Comments

    • Thanks, Nicole! You were so right about the water – in fact, I actually meant to thank you for that in the post and am sorry it slipped my mind while drafting! Adding it in right now. 🙂

    • YUM! Both of those look amazing, Raquel! I will definitely be trying them out. Thank you for sharing – I’m excited to read more of your blog. Congrats on starting one!

  3. Gorgeous! The use of stir fry sauce in the recipe is awesome- great short cut! I don’t make stuffed peppers (because Josh doesn’t like peppers 🙁 But, I do make stuffed zucchini and squash- I usually do a marinara/turkey or bean mixture

    • I’m going to have to try stuffed zucchini and squash sometime. It always looks/sounds so amazing, especially with turkey and marinara!

    • We just bought a bulk bag of it at Costco yesterday – a new obsession that we are completely excited about! Thanks for the comment on the new look, too. 🙂

  5. Hi Jenn! I am a first time commenter, but I love your blog! It’s so inspiring to stumble on people who love cooking as much as I do. I’ve added you to my links on my own blog designsondinner.wordpress.com. 🙂

    I’ve never cooked with Quinoa before, but I love stuffed peppers, and I’m excited to try this stir-fry stuffed recipe! Some of my favorite stuffed pepper ingredients are boca meat, pasta, and veggies, red beans and rice, and tuna, cheese, and tomatoes. Stuffed peppers really are a perfect meal.

    • Hi Chelsea! Thank you so much for reading and for adding me to your blogroll. I can’t wait to check out your site! Your stuffed pepper ingredients sound amazing. I’m really looking forward to making them more often. Thanks for sharing!

  6. MMMmmm…stuffed peppers! I haven’t had them in a while but need to! I like to stuff mine with various beans and spices/salsas/dressings and different grains like farro and couscous!! Yours looks really great though!

    • You’re the second person to say beans and it sounds SO GOOD! Definitely adding that to the ingredients list for next time. 🙂 Hope you had a great weekend, lady!

  11. […] recipe was essentially the same as the filling for the quinoa-stuffed roasted green peppers, with a few substitutions. Namely, we omitted the stir-fry sauce in favor of a white wine and herb […]

  12. […] particularly Aunt Monica and Aunt Jenn.  They make fancy things like Traditional Irish Boxty and Quinoa-Stuffed Roasted Green Peppers, whereas we reserve our umm…talents… for recipes that use “quick” and […]

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