These Quinoa Stuffed Bell Peppers are a healthy and easy weeknight meal loaded with fiber, protein, nutrients, and flavor. They make a hearty, healthy, packed meal that’s amazingly delicious and would keep your belly full. A must-have on your January healthy menu list!
Gorgeous enough for a dinner party, hearty enough for family supper, these Quinoa Stuffed Bell Peppers combines a number of southwestern flavors that are good for you – beans, ground chicken, cumin, and of course the nutritional powerhouse garlic, and quinoa.
Since most of us are into healthy eating now, this stuffed bell pepper recipe is a great addition to your weekly menu. It’s healthy and loaded with great flavors. Something that you don’t want to miss. Now let’s get cooking!
What is Quinoa?
The first time I tried quinoa was a memorable experience, but not in a good way. So quinoa went on to my blacklist– never again! But as they say in life- never say never, especially, when it comes to a powerhouse food.
Quinoa, pronounced as “keen-wah”, is a gluten-free, mineral-rich, and protein loaded seed that is easy to cook. It has been known as one of the ancient grains, and also known as the “mother of all grains”. Now popular as a modern-day powerhouse food, quinoa makes a healthier substitute for pasta and white rice and also a source of protein for vegetarians and vegans alike.
How to Cook Quinoa?
Quinoa is different from most grains because it is a complete protein, packed with all the essential amino acids in a balanced protein. It is often cited as one of the best protein sources in the vegetable kingdom.
With such compelling evidence, how could I pass up on this “mother grain”? I decided to give it another go, but this time, on my own terms and with flavors that I love and one that is suitable for the whole family.
Cooking quinoa is more or less like cooking rice. Simply cover it with stock, or seasoned water if you want some flavors in it, bring it to a boil, and then cover the pot with a tight-fitting lid. Turn the heat down to low and let it simmer until soft enough to eat – about 15 minutes.
Once you see the tiny spirals of the germ appear, then it’s cooked through. Go grab a fine mesh, sieve it, and return it to the warm pot to rest, then give it a fluff after 10 minutes.
Now you can use it as a side or add it to any recipe calling for rice or any grains.
Tip: You may also use your rice cooker to cook quinoa using a 1:2 ratio of quinoa to water.
What Does it Taste Like?
Quinoa has that distinct nutty taste and fluffy, creamy, with a slightly chewy texture. But in this recipe, we’re taking these seeds up a notch by adding warm cozy flavors.
There is nothing boring about this spicy “southwestern” quinoa mixture. It’s flavored with chili, cumin, onions, garlic, coriander, then stuffed in bell pepper and fortified with my Creole Seasoning HERE.
In fact, you would think the quinoa is boiled rice and would want to eat it all the time. I like mine with about a tablespoon of cheese on top of it. But that’s your call. Do whatever rocks your boat.
More Easy Healthy Recipes to Explore
How to Make Quinoa Stuffed Bell Peppers
Cut top about ½ inch off each bell pepper; remove core and seeds from inside the pepper. Or split in half. To accelerate cooking time, blanch bell peppers in a large pot of boiling water for about 2-3 minutes; remove with a slotted spoon then let it dry on paper towels or clean dish towel. In a medium-large skillet, add oil, onions, garlic and sauté, for about 2-3 minutes, stirring constantly to prevent any burns. Then add chili, cumin, creole seasoning, paprika, followed by tomatoes, continue stirring with a heavy wooden spoon for about 3 minutes.
Then add ground chicken, beans, cooked quinoa, green onions, and chicken stock. Cook for about 5 minutes. Finally, throw in corn kernels and adjust the seasoning, to taste. Remove from the heat.
Stuff the bell peppers with the quinoa mixture and place in the baking dish. Bake them in a preheated oven at 350 F for 25 to 30 minutes or until the peppers are tender and the filling is heated through. Top with grated cheese, if desired.
This blog post was first published in March 2017 and has been updated with an additional write-up.
Quinoa Stuffed Bell Peppers
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Ingredients
- 4-6 bell peppers
- 2-3 tablespoons canola or olive oil
- ½ cup diced onions
- 2 teaspoons minced garlic
- ½ teaspoon chili
- ½ teaspoon cumin
- 1-2 teaspoons Creole seasoning
- 1 teaspoon smoked paprika
- 2 chopped tomatoes
- ½ pound ground chicken
- 2 cups cooked black beans
- 1 cup cooked quinoa
- ½ cup chicken stock or water
- 2 tablespoons chopped green onions
- freshly ground pepper to taste
- ½ cup corn kernels , drained well
- ¼ cup low fat shredded cheese
Instructions
- Cut top about ½ inch off each bell pepper; remove core and seeds from inside the pepper. Or split in half.
- To accelerate cooking time, blanch bell peppers in a large pot of boiling water for about 2-3 minutes; remove with a slotted spoon then let it dry on paper towels or clean dish towel.
- In a medium- large skillet, add oil, onions, garlic and sauté, for about 2-3 minutes, stirring constantly to prevent any burns.
- Then add chili, cumin, creole seasoning, paprika, followed by tomatoes, continue stirring with a heavy wooden spoon for about 3 minutes.
- Then add ground chicken, beans, cooked quinoa, green onions, and chicken stock. Cook for about 5 minutes.
- Finally, throw in corn kernels and adjust the seasoning, to taste. Remove from the heat.
- Stuff the bell peppers with the quinoa mixture and place in the baking dish. Bake them in a preheated oven at 350 F for 25 to 30 minutes or until the peppers are tender and the filling is heated through. Top with grated cheese, if desired.
- Remove from the oven and let rest for 10 minutes before serving.
Tips & Notes:
- Feel free to substitute ground chicken for ground turkey or lean ground meat.
- You may prepare this in the morning, cover it, store it in the fridge, and just pop it in the oven at dinner time.
- You may also use your rice cooker to cook quinoa using a 1:2 ratio of quinoa to water.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Desiree says
I enjoyed the recipe! I used ground turkey because I could not find ground chicken. I also topped the peppers with Cotija cheese ! Since I didn’t have any chili seasoning I thought the salty check would balance and enhance the flavors! Success! My coworker finished hers in under 7 minutes! Thanks for the great recipe!
Imma says
Great to know that, thank you for your precious feedback. Stay tuned to have more amazing recipes:)
Deidra says
Going to give this a go tmrw night (Sunday dinner). Really excited! Side will be sweet potato fries. Using what I have on hand, brown rice instead of quinoa and ground turkey. Thanks for the easy and amazing recipe!
Imma says
Great to know that, Hope this goes well for you, must share when you try it 🙂
Linda A. says
No comment on recipe, just love your new picture, the other one cutting the cake you look so tiny. Must be a petite woman and this is a great photo!