These healthy quinoa stuffed bell peppers are the perfect vegetarian meal. They contain many vegetables and plant-based proteins to nourish you through the day. Made with quinoa, bell peppers, corn, and spinach, this recipe includes nutrients that will satisfy your taste buds while offering numerous health benefits.
In terms of seasonality, bell peppers are widely available year-round. Still, they are at their peak during the summer when they are locally grown and harvested. By selecting fresh, in-season bell peppers, you can elevate the flavors and vibrancy of this dish, enhancing the overall taste experience. You can also save on your grocery bill as the price of fruit and vegetables usually drops a bit in peak season.
Clean Ingredients for Stuffed Peppers
Quinoa – Vegetarian Protein
This dish’s standout ingredient is quinoa, a complete plant-based protein. It contains all nine essential amino acids necessary for muscle repair and growth. Even if you are following a vegetarian or vegan diet, quinoa can help you add plant-based protein, which is vital for balancing your body’s needs.
Vegetables for Your Daily Nutrients Goal
In addition to quinoa, this recipe features a variety of nutrient-rich vegetables, including bell peppers and spinach. These colorful vegetables are excellent sources of vitamin C, which supports a healthy immune system and helps to produce collagen for youthful skin. Corn is another staple ingredient in this dish and provides dietary fiber, folate, and thiamine, all of which contribute to healthy digestion and optimal energy levels. Spinach, a nutritional powerhouse, is an excellent source of iron, vitamin K, and folate, essential for red blood cell production, bone health, and prenatal development. This one of the reason I love stuffed peppers because you can get some many benefits out of a simple dish.
You can make a few small tweaks to this recipe to suit your needs and taste better.
- Cheese – I use just normal cheddar cheese, but you can make it vegan using either vegan or none.
- Add more vegetables – You can add tomatoes, onions, and anything in the fridge that needs to be cooked before it goes bad. It will add extra vitamins to the stuffed peppers.
You don’t need a lot to prepare this recipe. A baking dish and a saucepan should do the trick. I prefer a ceramic baking dish, but you don’t have to go down this path.
Stuffed peppers are fridge-friendly, making them convenient for meal prep and leftovers. Once prepared, you can store them in an airtight container in the refrigerator for several days, allowing you to enjoy a quick, nutritious meal whenever you desire. Whether planning ahead for the week or looking to minimize cooking time on busy days, quinoa stuffed peppers offer the convenience and versatility you need.
You can pick the color of bell peppers you prefer – we have different opinions on which ones are the best. I like red because of the sweetness. My husband likes red, so I always have red and green peppers in my dish. Regarding nutritional value, there are minor differences between the colors, but not enough to change the meal’s composition. Regardless of what color you go for, bell peppers are a solid addition to your healthy diet.
Looking for more Vegetarian suggestions? Why not try these:
Healthy Quinoa Stuffed Bell Peppers
- 1 sauce pan
- 1 baking dish
- 4 Bell Peppers
- 1/4 lbs. Quinoa
- 1/2 cup Spinach (froxen) you can use fresh as well
- 1/2 cup Corn (frozen)
- Salt and Pepper to Taste
- Olive Oil
- 1/4 cup Cheddar Cheese You can substitite with vegan
- Pre-heat oven to 350 F
- Remove the tops of the peppers, but keep all the pieces around the stem. Cut your peppers in two
- Arrange the peppers skin facing up on a baking dish, sprinkle with olive oil and put them in the oven. The goal is for them to soften a bit.
- While the peppers are in the oven, cook the quinoa according to the package age instructions.
- Once the quinoa is cooked, drain the water, but keep the quinoa in the pot, add corn, spinach and whatever is left from the peppers (the small pieces around the stem). Season to taste and cook until the corn and spinach are no longer frozen
- Take the peppers out of the oven and flip them over, load the cooked stuffing generously. Cook for additional 15 minutes, then take out of the oven and sprinkle cheese generously.
- Cook until cheese is melted, then take out and serve.
Food Safety Tips
Wash your fresh produce well, especially if you opt-out for non-organic. If you have leftovers, allow the dish to cool for a bit and store it in the fridge immediately.