Colorful Quinoa Stuffed Peppers for a Healthy Vegetarian Thanksgiving Option

What kind of recipe is it?

Quinoa Stuffed Peppers is a delightful and healthy dish that serves as a perfect centerpiece for your Thanksgiving table. Packed with nutritious quinoa, colorful vegetables, and aromatic herbs, this recipe is a fantastic vegetarian option that appeals to both herbivores and meat-lovers alike.

Its vibrant presentation and hearty texture offer a comforting yet sophisticated dish that showcases the season’s bounty. It’s ideal for anyone looking to impress their guests with a wholesome meal, without sacrificing flavor or nutritional value.

Sale

Fullstar The Original Pro Chopper - Vegetable Chopper and Spiralizer, Food Chopper with Container,...

The Original Pro Chopper – TikTok’s favorite veggie slicer and one of the top-rated kitchen gadgets of the season! Simple to use, set up, and...

Ingredients

Ingredient	Quantity
Large bell peppers	4 (any color)
Quinoa	1 cup (rinsed)
Vegetable broth	2 cups
Olive oil	2 tablespoons
Onion	1 medium (diced)
Garlic	3 cloves (minced)
Carrot	1 medium (diced)
Celery	1 stalk (diced)
Corn	1 cup (frozen or fresh)
Black beans	1 can (15 oz, drained and rinsed)
Cherry tomatoes	1 cup (halved)
Cumin	1 teaspoon
Chili powder	1 teaspoon
Salt	1 teaspoon
Black pepper	½ teaspoon
Fresh cilantro	¼ cup (chopped)
Lime juice	1 tablespoon
Shredded cheese (optional)	1 cup (for topping, such as cheddar or mozzarella)

Notes:

Make sure to select fresh and vibrant bell peppers for the best presentation.
Quinoa must be rinsed thoroughly before cooking to remove its natural coating, saponin, which can give a bitter taste.
Feel free to modify the vegetables based on what you have on hand or personal preferences.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy...

Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get fresh shredded cheese, cutting the food...

Cooking Steps

Preheat the oven to 190 °C (375 °F) and position the oven rack in the center. While the oven is warming, rinse 1 cup (240 ml) of quinoa under cold running water in a fine-mesh strainer to remove saponin.
In a medium saucepan, combine the rinsed quinoa and 480 ml (2 cups) of vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside to cool slightly.
While the quinoa is cooking, prepare the large bell peppers. Cut the tops off the 4 bell peppers and remove the seeds and membranes. Lightly brush the exteriors with 1 tablespoon of olive oil.
Place the peppers upright in a baking dish.
In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil. Once hot, add the diced onion, carrot, and celery. Cook for 5–7 minutes until the vegetables are softened and the onion is translucent, stirring occasionally.
Add the minced garlic to the skillet and sauté for an additional 1 minute until fragrant.
Then, stir in the corn, drained black beans, halved cherry tomatoes, cumin, chili powder, salt, and black pepper. Cook for another 3–4 minutes, allowing the flavors to meld together.
Remove the skillet from heat and add the cooked quinoa to the vegetable mixture. Stir in the chopped fresh cilantro and lime juice, ensuring an even distribution of ingredients.
Spoon the quinoa mixture generously into each prepared bell pepper, packing it slightly. If desired, sprinkle 1 cup (240 ml) of shredded cheese on top of the filled peppers.
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes.
Then, remove the foil and continue baking for an additional 10–15 minutes until the tops are slightly golden and the peppers are tender, with their skin beginning to blister.
Once done, remove the baking dish from the oven and let the stuffed peppers rest for 5 minutes before serving. This resting time allows the flavors to settle and the filling to cool slightly.
Serve warm, garnished with additional cilantro if desired. Enjoy the colorful and flavorful quinoa stuffed peppers as a delightful Thanksgiving dish.

Chef Preserve Compact Vacuum Sealer for Food (Vacuum Sealer Machine + 30 Reusable Vacuum Bags)...

💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage methods. Never worry about spoilage ever...

Variations

Mediterranean Quinoa Stuffed Peppers: Substitute black beans with 200 g (7 oz) of feta cheese and add 100 g (3.5 oz) of kalamata olives and 150 g (5.3 oz) of spinach for a tangy and savory twist.
Mexican-Inspired Quinoa Stuffed Peppers: Use 1 can (400 g / 14 oz) of drained diced tomatoes with green chilies and add 1 tsp of smoked paprika for a spicy kick; top with 200 g (7 oz) of Mexican cheese blend.
Vegan Quinoa Stuffed Peppers: Omit cheese completely and replace with 100 g (3.5 oz) of nutritional yeast for a cheesy flavor while keeping it vegan-friendly; you can also add 200 g (7 oz) of lentils for added protein.
Fall Harvest Quinoa Stuffed Peppers: Mix in 150 g (5.3 oz) of roasted butternut squash and 1 tsp of cinnamon for a seasonal twist, creating a sweet and savory flavor profile; serve with a drizzle of maple syrup for a festive touch.

Sale

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR), Versatile Cookware for...

Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast

Tips on plating and presentation

How can you make your quinoa stuffed peppers not just delicious but visually appealing as well?

I like to arrange them on a vibrant platter, alternating colors to create an eye-catching display.

Adding fresh herbs like cilantro or parsley on top adds a pop of green, and a drizzle of balsamic glaze can elevate the entire presentation.

Sale

Rubbermaid Brilliance Food Storage Containers BPA Free Airtight Lids Ideal for Lunch Meal Prep &...

100% Leak-proof: Guaranteed no-spill seal and secure latches

What other dishes can I pair it with?

After making those stunning quinoa stuffed peppers, you might be wondering what other dishes can complement them during your Thanksgiving feast.

I love pairing them with roasted sweet potatoes for a hint of sweetness, a vibrant kale salad to add crunch, and a creamy butternut squash soup for warmth.

These dishes create a colorful, delicious spread that satisfies both vegetarians and meat-eaters alike!

Sale

Etekcity Food Kitchen Scale, Digital Grams and Ounces for Weight Loss, Baking, Cooking, Keto and...

𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units (oz/lb:oz/fl'oz/g/mL), tare function, and includes 2 AAA...

What drinks can I pair it with?

What drinks can elevate your Thanksgiving meal alongside quinoa stuffed peppers?

I love pairing these vibrant peppers with a crisp white wine, like Sauvignon Blanc, which complements the flavors beautifully.

If you prefer something non-alcoholic, try a revitalizing herbal iced tea or sparkling water with a splash of citrus.

Both options enhance the meal’s colorful presentation and satisfy your guests’ taste buds.

Enjoy!

Sale

Alpha Grillers Meat Thermometer Digital - Instant Read Food Thermometer for Cooking and Grilling...

Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced, highly accurate technology with 1-2 seconds...

Frequently Asked Questions

Can I Make These Stuffed Peppers Ahead of Time?

Yes, you can definitely make these stuffed peppers ahead of time. I usually prepare them a day before, store them in the fridge, and then just bake them when I’m ready to serve. It’s super convenient!

How Do I Store Leftover Stuffed Peppers?

I store leftover stuffed peppers in airtight containers in the fridge. They usually last three to four days. For longer storage, I freeze them; just make sure to use freezer-safe containers or wrap them well.

Are Quinoa Stuffed Peppers Gluten-Free?

Yes, quinoa stuffed peppers are gluten-free! I love using quinoa as a nutritious base. Just make sure all your other ingredients, like spices and sauces, are also gluten-free to keep everything safe and delicious!

What Is the Cooking Time for Frozen Stuffed Peppers?

When cooking frozen stuffed peppers, I find it takes about 45-50 minutes at 375°F. I cover them with foil for the first half, then remove it to get that nice, golden finish. Enjoy!

Can I Use Other Grains Instead of Quinoa?

Absolutely, you can use other grains instead of quinoa! I’ve tried brown rice and farro in stuffed peppers, and they both work wonderfully. Just adjust the cooking time for the grains you choose.