Quinoa and Spinach Stuffed Peppers

Name: Quinoa and Spinach Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 cup quinoa, rinsed; 2 cups vegetable broth; 2 cups fresh spinach, chopped; 1 cup cherry tomatoes, diced; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper, to taste; 1 cup shredded mozzarella cheese (optional); Fresh herbs for garnish (parsley or basil)

Highlighted under: Light & Fresh Meals

I absolutely love making Quinoa and Spinach Stuffed Peppers! They’re not only colorful and inviting, but they also pack a nutritious punch. Each bite delivers a satisfying combination of earthy quinoa and vibrant spinach, all wrapped in a sweet, tender pepper. This dish has become a favorite in my home, whether for a casual family dinner or as a show-stopping dish for friends. Plus, the leftovers are fantastic for lunch the next day, making it a win-win in my cooking repertoire.

Created by

Anna

Last updated on 2026-02-07T14:44:24.319Z

When I first experimented with Quinoa and Spinach Stuffed Peppers, I was amazed at how simple yet delicious they turned out. The quinoa adds a nutty flavor that pairs beautifully with the spinach’s earthiness. I also learned that cooking the quinoa with vegetable broth really enhances the flavors, making each bite unforgettable.

The key to perfect stuffed peppers is ensuring the peppers are roasted just enough to maintain their structure while becoming tender. I typically bake them for about 25 minutes to achieve that perfect balance. If you prefer a bit of extra texture, try adding some chopped nuts or seeds to the filling!

Why You'll Love This Recipe
Vibrant colors make for a stunning presentation
Nutritious and satisfying meal for any occasion
Easily customizable with your favorite vegetables or grains

Choosing the Right Peppers

When selecting bell peppers for this recipe, opt for large, firm ones with smooth skin. Any color works, but red, yellow, and orange tend to be sweeter and add a vibrant touch to your dish. Make sure the peppers are fresh, without any soft spots or blemishes. If you can, choose ones with a flat bottom to help them stand upright during baking, which not only aids in filling but also makes for better presentation.

Consider roasting the peppers before stuffing for an extra layer of flavor. Roasting brings out their natural sweetness and can enhance the overall taste of the dish. To do this, simply cut the tops off, hollow them out, drizzle with a bit of olive oil, and roast them in a preheated oven at 400°F (200°C) for about 15 minutes until they begin to soften.

Flavor Boosting Techniques

To elevate the flavor of your quinoa filling, consider toasting the quinoa in a dry skillet before boiling it in vegetable broth. This technique adds a nutty flavor that enhances the dish's depth. Cook the quinoa in the skillet over medium heat, stirring occasionally until you can smell a light nuttiness; this usually takes about 3-5 minutes.

Another way to enhance the filling is by adding additional spices or flavorings. A pinch of smoked paprika or a dash of lemon juice can brighten the dish significantly. If you enjoy a little heat, consider adding red pepper flakes or diced jalapeños to the mixture for a spicy kick. These simple additions can transform the overall flavor profile.

Make-Ahead and Storage Tips

This stuffed pepper recipe is perfect for meal prep! You can prepare the filling in advance, allowing the quinoa and spinach to meld together in flavor. Store the filling in the refrigerator for up to 3 days before assembling the peppers. Just keep the uncooked peppers whole until you’re ready to stuff them, to maintain their texture and crunch.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, place the stuffed peppers in a baking dish with a splash of broth or water, cover with foil, and warm in a 350°F (175°C) oven for about 20 minutes until heated through. This helps prevent them from drying out and keeps the flavors fresh.

Ingredients

Gather these wholesome ingredients to create your Quinoa and Spinach Stuffed Peppers.

Ingredients

4 large bell peppers (any color)
1 cup quinoa, rinsed
2 cups vegetable broth
2 cups fresh spinach, chopped
1 cup cherry tomatoes, diced
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1 cup shredded mozzarella cheese (optional)
Fresh herbs for garnish (parsley or basil)

Once you have all the ingredients, you’re ready to start making this delightful dish!

Instructions

Let’s get started with preparing our Quinoa and Spinach Stuffed Peppers.

Prepare the quinoa

In a medium pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes or until the quinoa is fluffy and the liquid has been absorbed.

Prep the peppers

While the quinoa is cooking, preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.

Make the filling

In a large bowl, mix the cooked quinoa, chopped spinach, diced tomatoes, garlic powder, onion powder, salt, and pepper. If using cheese, fold it in at this stage.

Stuff the peppers

Carefully spoon the quinoa filling into each bell pepper, packing it in gently. If desired, top with more cheese.

Bake the peppers

Cover the dish with foil and bake for 25 minutes. Remove the foil for the last 5 minutes to allow the tops to brown slightly.

Serve and enjoy

Let the stuffed peppers cool for a few minutes before serving. Garnish with fresh herbs for an extra pop of flavor.

Enjoy your delicious and healthy stuffed peppers!

Pro Tips

For added protein, consider mixing in some black beans or cooked chicken into the quinoa mixture. Don't be afraid to swap out veggies based on what's in season or what you have on hand!

Serving Suggestions

These quinoa and spinach stuffed peppers are versatile and can be served as a main dish or a side. Pair them with a simple green salad dressed in lemon vinaigrette or a light soup to round out the meal. For a complete dinner, consider serving with crusty bread or garlic bread to soak up any delicious juices left on the plate.

If you're looking to impress guests, present the stuffed peppers on a rustic wooden board garnished with additional fresh herbs and a drizzle of balsamic reduction. This not only enhances the dish's visual appeal but also adds layers of flavor that complement the stuffed peppers beautifully.

Variations to Try

Feel free to customize the filling to suit your taste! For added protein, consider mixing in some cooked beans, like black beans or chickpeas, or diced grilled chicken. You can also experiment with different grains; farro or brown rice can be a great alternative to quinoa, giving a different texture and flavor to the dish.

For a creamier filling, substitute half of the cheese with a smear of cream cheese or ricotta. These cheeses add a delightful creaminess that makes the dish even more comforting. You could also include different veggies like zucchini, corn, or mushrooms. Just make sure to sauté any harder vegetables before mixing them in to ensure they’re tender once baked.

Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well! Just be sure to thaw and drain it before adding to the mixture.

→ How long will these stuffed peppers last in the fridge?

They can last up to 3 days in the refrigerator when stored in an airtight container.

→ Can I freeze the stuffed peppers?

Absolutely! Just make sure to freeze them before baking. They will last up to 3 months in the freezer.

→ What type of peppers work best for this recipe?

Bell peppers are the most common choice, but you can also use poblano or even zucchini for a twist!