Quinoa Stuffed Peppers

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Dietary: Egg-Free, Gluten-Free, Kosher, Peanut-Free, Soy-Free, Vegetarian, Whole Grain

Great vegetarian version of stuffed peppers with quinoa.

Prep: 20 min
Total Time: 1 h 5 min
Yield: 3 servings


  • 2 tsp olive or vegetable oil
  • 1 large onion, chopped
  • 8 oz package mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 cup marinara sauce, prepared
  • 3/4 cup shredded cheddar cheese
  • 3 large green bell peppers, halved and seeds removed
  • 1 cup dry Hodgson Mill Quinoa, prepared according to basic cooking directions


  • Preheat oven to 375˚F.
  • Heat oil in large skillet over medium heat. Add onion, mushrooms, and garlic; sauté until onions are translucent and mushrooms are browned, about 5-7 minutes.
  • Stir in marinara sauce and ½ cup cheddar cheese. Add quinoa to sauce and stir until combined.
  • Lay bell pepper halves cut side up on baking sheet. Divide quinoa mixture evenly among peppers, heaping if needed.
  • Bake in preheated oven for 25 minutes. Remove and sprinkle remaining cheese on top of peppers. Continue baking until cheese is melted and peppers are tender, about 10-15 minutes.