Quinoa Stuffed Bell Peppers

  • Gluten Free Gluten Free
  • Serves 1 Serves 1
  • 40 minutes40 minutes


  1. 1 teaspoon olive oil
  2. 2 cloves garlic, minced
  3. 1/2 large yellow onion, chopped
  4. 1/2 jalapeno,
  5. 3/4 cup uncooked quinoa
  6. 2 cups vegetable broth,
  7. 1-15 oz can black beans
  8. 1 medium sweet potato, chopped
  9. 2 tomatoes, chopped
  10. 1 tablespoon chili powder
  11. 1/2 teaspoon cumin
  12. 1/2 teaspoon dried oregano
  13. 1/2 cup chopped cilantro
  14. 1 teaspoon red pepper flakes
  15. 1/8 teaspoon pepper
  16. Sea salt
  17. 3 large red bell peppers
  18. 1/2 cup reduced fat cheese, optional


  1. Preheat oven to 400 degrees F.
  2. In a saute pan over medium-high heat olive oil. Add onions, jalapeno. and garlic and saute until the onions begin to soften and turn translucent about 4-5 minutes. Place into large bowl and set aside.
  3. Cook the quinoa with water in a 1: 2 ratio. Set aside
  4. Place a medium pot over high heat and fill with water, bring water to a boil and add in diced sweet potato, for 6-7 minutes.Drain water from sweet potatoes and place into bowl with quinoa and onion mixture.
  5. Gently stir in black beans, tomatoes, remaining 1/2 cup of vegetable broth, chili powder, cumin, oregano, cilantro, red pepper flakes, and salt and pepper.
  6. Arrange bell peppers in large skillet or baking pan and stuff with a heaping 1/2 cup of quinoa mixture.
  7. Cover with foil and bake for 20-30 minutes until peppers are tender. Uncover and sprinkle each with 2 tablespoons of cheese. Place in oven for 5 minutes longer or until cheese melts. Remove and serve immediately.

Nutritional Value

Kcal: 260

Protein (g): 14.4

Fat (g): 6.4

Carbohydrates (g): 40

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Quinoa Stuffed Bell Peppers