Bell Peppers Stuffed with Quinoa

Bell Peppers Stuffed with Quinoa

30-minute recipe Serves 4
This cozy and colourful dish is perfect for chilly winter nights. These bell peppers stuffed with quinoa are sure to delight meat eaters and vegetarians alike, and even packs a healthful punch— this meal is full of protein, iron and amino acids.
30-minute recipe Serves 4


Prep: 10 mins | Cook: 20 mins
  • 1

    Position rack in centre of oven, then preheat broiler.

  • 2

    Combine quinoa with 2 cups water in a medium saucepan set over medium-high. Bring to a boil, then reduce heat to medium. Gently boil until quinoa has sprouted, about 10 minutes.

  • 3

    Meanwhile, cut peppers in half lengthwise. Remove seeds and membranes. Rub inside and outside of peppers with oil, then place cut-side down in an 8x8-in baking dish. Broil, flipping halfway, until lightly charred and softened, about 8 to 10 minutes. Remove dish from oven. Preheat oven to 400F.

  • 4

    Drain quinoa well, then combine with beans, salsa, corn, spice blend and black pepper in a large bowl. Divide quinoa mixture among cavities of peppers.

  • 5

    Bake until peppers are fork tender, about 10 to 15 minutes. Serve peppers topped with avocado and cilantro. Serve with more salsa, if desired.

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Last updated: February 23rd, 2022

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