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Home » Main Dishes » Cheesy Quinoa Stuffed Peppers.

Cheesy Quinoa Stuffed Peppers.

Oct 10, 2018 by Kelly Roenicke · 17 Comments

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Looking for a filling dinner that’s healthy and vegan? Try these cheesy quinoa stuffed peppers! It’s an easy dish that’s sure to be a family favorite.

cheesy quinoa stuffed peppers

It can be tough to find a hearty dinner recipe that’s both free of meat and dairy products. Many vegetarian dishes are very filling, but contain a lot of cheese or other dairy.

These cheesy quinoa stuffed peppers are really hearty and filling, plus, they are so super simple to make. You can customize this recipe to suit your needs…use the milk of your choice, use rice instead of quinoa if you prefer, add a few more vegetables, use whatever cheese you like.

I like to bake the peppers for a little while without the filling, and then again once they are stuffed full of quinoa. I find that the pre-bake helps them soften up a bit more. No one likes mushy peppers!

What kind of peppers should you use for stuffed peppers?

I like to use red, orange, and yellow bell peppers to make stuffed peppers, but you can also use green bell peppers.

Does non-dairy cheese taste good?

There are many different varieties of non-dairy cheese. You will need to research and find a brand that works for your specific dietary needs. I love the Daiya jalapeno Havarti block of non-dairy cheese. It has a ton of flavor and gets really creamy when melted, and I would say it is very cheese-like. It’s the perfect cheese for these quinoa stuffed peppers.

How do you make quinoa stuffed peppers?

  1. Remove the tops and seeds from bell peppers. Place them in the oven to bake for a little while.
  2. Make the filling – cook the quinoa, then add the black beans, zucchini, and other ingredients.
  3. Place the filling inside each of the pre-baked peppers.
  4. Bake at 350 degrees for 15-20 minutes.

how to make quinoa stuffed peppers

Disclosure: This post contains affiliate links.

Recipe

These rainbow peppers are stuffed wtih a creamy quinoa and veggie filling. A very tasty and healthy dinner recipe. #vegan #glutenfree

Cheesy Quinoa Stuffed Peppers.

Kelly Roenicke
These cheesy quinoa stuffed peppers are a quick and healthy dinner that's full of flavor!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 40 minutes mins
Total Time 45 minutes mins
Course Entree
Cuisine Dairy Free, gluten free, vegan.
Servings 4
Calories 496 kcal

Ingredients
 
 

  • 4 rainbow bell peppers seeded and cored
  • 2 teaspoons olive oil
  • 1 cup quinoa rinsed
  • 1 sweet onion chopped
  • 15 ounces black beans drained and rinsed
  • 2 small zucchini chopped into small pieces
  • ½ cup non-dairy milk
  • 3.5 ounces Daiya Havarti Jalapeno cheese block diced
  • 1 teaspoon sea salt
  • â…“ teaspoon pepper
  • ½ teaspoon onion powder
  • 2 teaspoons cumin
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Instructions
 

  • Preheat oven to 350 degrees. Drizzle a little olive oil in the bottom of a glass baking dish. Prepare the peppers: Carefully slice off the tops and remove the seeds and trim the core off the tops if you want to serve them with the tops on. If the bottoms of the peppers are too bumpy, you may need to trim them down so they sit flat in the baking dish.
  • Drizzle a little olive oil in each pepper and bake for about 20 minutes while you prepare the filling.
  • Place the quinoa, the diced onion, and 2 cups water in a large pot with a lid. Bring to a boil, then reduce heat to low, cover, and cook on low for 15-20 minutes until quinoa is soft and fluffy.
  • Add the zucchini, spices, and non-dairy milk and cook on low heat for a few minutes until the zucchini is tender but still bright green. Add the Daiya cheese and stir until melted.
  • Remove peppers from oven and spoon filling into each pepper. Place tops on each pepper if desired.
  • Bake stuffed peppers at 350 degrees for 15 minutes.
  • Let cool for a few minutes before serving. Add more salt and pepper if desired.

Notes

Depending on the size of your bell peppers, you may have some filling left over. You can either make extra peppers, or just enjoy the filing on its own.
Store leftovers in the refrigerator - they should keep for 4 days.

Nutrition

Calories: 496kcalCarbohydrates: 76gProtein: 21gFat: 12gSaturated Fat: 2gSodium: 864mgPotassium: 1476mgFiber: 17gSugar: 9gVitamin A: 4340IUVitamin C: 191.6mgCalcium: 164mgIron: 6.8mg
Keyword healthy dinner recipes, stuffed peppers
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!

These cheesy quinoa stuffed peppers are:

  • healthy and filling
  • great for an easy weeknight meal
  • versatile – add different beans, use a different cheese – you can customize these to suit your taste

vegetarian quinoa stuffed peppers

That’s all there is to it! And here’s a little secret…if you don’t want to make quinoa stuffed peppers, the filling is really good on its own, too! Sometimes a bowl of creamy, cheesy quinoa is just the thing at the end of a long day.

What are your favorite easy meals for busy nights?

If you like quinoa, you may want to try this healthy white bean quinoa chili and these chocolate quinoa crunch bars.

This post was originally published in November 2014. It has been updated with new tips.

Related

« Light and Fluffy Gluten Free Pumpkin Muffins.
How to Make Toasted Coconut. »

Filed Under: Dairy Free, food, Gluten Free, Main Dishes, Recipes, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Grain Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Darryl

    October 06, 2018 at 12:41 pm

    5 stars
    This is one of my favorite meals

    Reply
  2. Kristine @ Kristine's Kitchen

    November 21, 2014 at 9:38 am

    I love stuffed peppers and I enjoy making them with quinoa, too! I like how you get more protein in your meal that way. I hope your holiday season goes smoothly! This is such a busy time of year, I can’t imagine it being my busiest work time, too!

    Reply
  3. Ilona's Passion

    November 20, 2014 at 10:12 pm

    They look yum! I have to start cooking more with quinoa:)

    Reply
  4. Sarah@WholeandHeavenlyOven

    November 20, 2014 at 8:58 am

    I totally love stuffed peppers! Now you’ve got me curious to try them stuffed with quinoa next time instead of the usual rice!

    Reply
    • Kelly

      November 20, 2014 at 9:00 pm

      Try it, I really like the texture!

      Reply
  5. Ali A

    November 19, 2014 at 4:17 pm

    Good idea with the coconut milk :) I wish we had Daiya cheese in Australia…our vegan cheese options are limited here!

    Reply
    • Kelly

      November 20, 2014 at 9:01 pm

      Ooh, sorry about that! Maybe Daiya will be available there some day!

      Reply
  6. Arman @ thebigmansworld

    November 19, 2014 at 3:29 pm

    You’ve inspired me to give quinoa another chance- especially seeing as you paired it with cheese! Pinning!

    Reply
    • Kelly

      November 20, 2014 at 9:01 pm

      Try it, it’s really good! :)

      Reply
  7. Natalie @ Tastes Lovely

    November 19, 2014 at 2:41 pm

    This is a great weeknight meal. Love the colors of those stuffed peppers!

    Reply
    • Kelly

      November 20, 2014 at 9:02 pm

      Thanks, Natalie!

      Reply
  8. Alex Caspero MA,RD (@delishknowledge)

    November 19, 2014 at 11:37 am

    This is totally my kind of meal! I’ve had the Daiya shreds before but never tried the block.. need to get on it! Love the color of all the peppers!

    Reply
    • Kelly

      November 20, 2014 at 9:02 pm

      Thanks, Alex!

      Reply
  9. Julia

    November 19, 2014 at 10:44 am

    I didn’t realize you and your huberooski were musicians! I want to see you in concert! Did you know I played the Oboe for like 6 years? There’s nothing like playing music…it really is very therapeutic!

    Sign me up for all colors of the rainbow peppers!

    Reply
    • Kelly

      November 20, 2014 at 9:02 pm

      I didn’t know you were an oboist! How fun!

      Reply
  10. Rebecca @ Strength and Sunshine

    November 19, 2014 at 10:27 am

    Loved stuffed peppers! Kelly these look amazing! I haven’t made stuffed peppers since I’ve been gluten-free and vegan! This recipe totally reminds me of the ones I used to make!

    Reply
    • Kelly

      November 20, 2014 at 9:02 pm

      Thanks, Rebecca!

      Reply

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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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