quinoa stuffed peppers

Quinoa-Stuffed Bell Peppers is a very forgiving recipe. You can make it your own by adding or leaving out vegetables you may want to change. It’s a versatile dish that will work well with the addition of peas, chopped zucchini, celery, other beans, onions, be creative!

quinoa stuffed peppers
Print Pin
5 from 1 vote

Quinoa Stuffed Peppers


  • 1/3 cup quinoa, rinsed
  • 3 tbsp olive oil, divided
  • 1/2 cup grated carrot
  • 2 cups white or cremini mushrooms, coarsely chopped
  • 1 cup kale, ribs removed, finely chopped
  • 3 cloves garlic, minced
  • 4 green onions, sliced
  • 1 large Roma tomato, diced
  • 13 oz can black beans, rinsed and drained
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup Parmesan cheese, grated
  • 20 Kalamata olives, pitted and chopped
  • 2 tbsp dried oregano
  • 1/2 cup mozzarella and cheddar cheese, grated and mixed together
  • 4 large bell peppers, cored and sliced in half lengthwise
  • salt and pepper



  • Add quinoa to water and bring to a boil (1:2 ratio, 2/3 cup water). Reduce heat to a simmer and cook, covered, for 15 minutes. Fluff with a fork and leave to steam with lid on for an additional 5 minutes.
  • Uncover, transfer to a bowl, and let cool.


  • Preheat oven to 375F.
  • In a large frying pan, over medium heat, add 2 tbsp olive oil. Toss in carrots and cook for two minutes then add mushrooms, kale, and garlic.
  • Cook for 5 minutes, stirring occasionally. Season with salt and pepper.
  • Mix in green onions, tomato and black beans. Cook 1-2 minutes. Taste and season with salt and pepper as needed.
  • Add cooked quinoa, feta and Parmesan cheese, olives and oregano. Stir and transfer to a bowl to cool.

Pepper halves

  • Drizzle remaining olive oil over pepper halves, turning to coat and season with salt and pepper. Place on large rimmed sheet pan.
  • Stuff peppers with filling, it's ok to pack it in.
  • Bake for 20 minutes. Remove and sprinkle tops with cheese mixture.
  • Return to oven and cook another 15-20 minutes until peppers are tender and cheese bubbling. Serve.


Tip: The filling can also be used to make vegetarian enchiladas. Omit feta cheese, reduce oregano to 2 tsp and add 1 tbsp chili powder. Bake with enchilada sauce, top with grated cheese and serve with salsa.