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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.

These cheesy quinoa stuffed peppers are a quick and healthy dinner that's full of flavor!

Course Entree
Cuisine Dairy Free, gluten free, vegan.
Keyword healthy dinner recipes, stuffed peppers
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Calories 496 kcal
Author Kelly Roenicke

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
  • 1/2 cup non-dairy milk
  • 3.5 ounces Daiya Havarti Jalapeno cheese block diced
  • 1 teaspoon sea salt
  • 1/3 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 2 teaspoons cumin

Instructions

  1. 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.
  2. Drizzle a little olive oil in each pepper and bake for about 20 minutes while you prepare the filling.
  3. 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.
  4. 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.

  5. Remove peppers from oven and spoon filling into each pepper. Place tops on each pepper if desired.
  6. Bake stuffed peppers at 350 degrees for 15 minutes.
  7. Let cool for a few minutes before serving. Add more salt and pepper if desired.

Recipe 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 Facts
Cheesy Quinoa Stuffed Peppers.
Amount Per Serving
Calories 496 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Sodium 864mg38%
Potassium 1476mg42%
Carbohydrates 76g25%
Fiber 17g71%
Sugar 9g10%
Protein 21g42%
Vitamin A 4340IU87%
Vitamin C 191.6mg232%
Calcium 164mg16%
Iron 6.8mg38%
* Percent Daily Values are based on a 2000 calorie diet.