Mexican Stuffed Peppers with Quinoa

I was craving stuffed peppers but didn’t really want to use the old stand-by, rice….so I researched alternatives and uncovered QUINOA as a good substitute!  YAY!!  So here’s the recipe I used and I know it’s GF, safe for the hubby!!  🙂


All the ingredients needed for these yummy GF stuffed peppers!


While the quinoa is cooking, dice up all the veggies…all about multi-tasking!


Add the quinoa, beans, other veggies you deem fit and the taco seasoning……


…then gently mix thoroughly


Lightly grease baking dish and prep the peppers!


Cover the bottom of baking dish with salsa, nestle the peppers in the dish, and stuff….any excess stuffing can be placed next to the peppers 🙂


Sprinkle with cheese and cover to bake!!! Almost time!


Finished peppers fresh out of the oven….YUM!


We had to try them immediately! I make them often 🙂

Ingredients I Used:
  • 4 organic bell peppers, 2 orange + 2 yellow, sliced in half stem-to-tip, cleaned
  • 1 cup organic quinoa, uncooked
  • diced onion to taste
  • 1 (15oz) can organic black beans, drained and rinsed
  • 1 roma tomato, diced
  • diced portobello mushoom to taste
  • medium can sliced black olives, drained
  • half organic zucchini shredded
  • ¼c cilantro, minced
  • half packet taco seasoning
  • salt and pepper to tasted (optional)
  • grated cheddar cheese, enough to top all peppers
  • salsa, homemade or about half a jar
  1. Cook quinoa (add onion to sauce pan with quinoa) as directed on package.  Fluff with a fork when cooked.
  2. Wash, dice, drain, and shred all the veggies.
  3. Grease the bottom of a 9×13 baking pan.
  4. Pour quinoa and onion into a big mixing bowl.  Add all veggies and the half packet of taco seasoning.  I added a bit of the salsa, maybe a tablespoon but that’s optional.
  5. Spread enough salsa on the bottom of the baking pan.  Settle all the pepper halves in the salsa in the pan then stuff them with quinoa filling.  Any extra filling can be placed around the peppers directly in the pan.  this will also stabilize crooked peppers!!
  6. Cover peppers with the shredded cheese, as much or as little as you prefer
  7. Cover the whole pan with foil and bake at 375 degrees 30-40 minutes. Remove foil and cook about 5 minutes longer.
  8. I poured salsa on top of the peppers before serving in individual bowls.

**If you prefer a softer pepper you can boil or microwave the peppers for a few minutes before filling them.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: