Quinoa Stuffed Peppers

Coming up with a meal plan can sometimes be hard. Knowing which ingredients you want to use up in your kitchen is always a great place to start! It helps keep your kitchen organized and prevents you from letting food go to waste.

So, for this meal, I knew I needed to use some of the bell peppers from our CSA sitting in the fridge. I also knew I wanted to use quinoa as the main “filler” of the dish since I didn’t have any meat defrosted or ready to use. So I looked at a few recipes online for inspiration, found a few meatless stuffed pepper ideas, improvised a set of ingredients that matched what I already had in the kitchen, and voilà! Easy stuffed peppers that are delicious, healthy, and look quite festive for fall! Happy Autumn everyone!




1 1/2 c. cooked tri-colored quinoa
1 Serrano pepper, finely diced
2 medium tomatoes, diced
1 small onion, diced
1 (15.25 oz) can whole kernel corn, drained
1 (14.5 oz) can black beans, drained and rinsed
2 t. cumin
1 T. chili powder
1 t. paprika
4-6 bell peppers, tops cut, stemmed and seeded
salsa, optional
shredded cheddar cheese


1. Preheat your oven to 350 degrees F. Line a baking dish (large enough to hold all the peppers) with foil and grease. Set aside.
2. Cook the quinoa according to its packaging. For time and effort purposes, I used Success Boil-in-a-Bag quinoa. Highly recommended for this recipe – easier, quicker, and less mess!
3. When quinoa is cooked, pour into a large bowl. Add in the Serrano pepper, corn, beans, onion, and tomatoes. Mix together, then add cumin, chili powder, and paprika, and mix again. (Note: Tony suggested that I add some shredded cheese into the stuffing mix as well as on top of the peppers. I think it’s a good suggestion and you could add a 1/2 c. or so if you want the inside to be more cheesy.)
4. Stuff the mixture into the peppers, filling them as much as you can. (Optional: Add a heaping spoonful of salsa on top of each pepper.) Cover each pepper with it’s top and place them (cavity side up) in the baking dish. Put in the oven for 25-35 minutes, or until peppers are heated through and tender.
5. In the last 5 minutes of baking, remove the dish, cover the peppers with shredded cheese, and put it back in the oven to melt the cheese.
6. Let cool for a few minutes before enjoying!