Quinoa and Spinach Stuffed Peppers

Name: Quinoa and Spinach Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 4 large bell peppers (any color); 1 cup quinoa, rinsed; 2 cups vegetable broth; 2 cups fresh spinach, chopped; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; 1/2 cup shredded cheese (optional)

Highlighted under: Light & Fresh Meals

I love making Quinoa and Spinach Stuffed Peppers because they are not only visually stunning but also packed with nutritious ingredients. Each bite offers a perfect combination of flavors, making it a delightful dish that I've served for various occasions. Whether I'm preparing a family dinner or hosting friends, this recipe never fails to impress. The best part? It’s a simple way to incorporate more veggies into my meals without sacrificing taste. Trust me, once you try it, you'll want to add this recipe to your regular rotation!

Created by

Anna

Last updated on 2026-02-07T14:52:25.293Z

When I first decided to try stuffing peppers, I was amazed at how satisfying the combination of quinoa and spinach can be. The nutty flavor of quinoa perfectly complements the earthy taste of spinach. To make sure the flavors meld well, I sauté the spinach before mixing it in, which really elevates the dish. This little trick ensures the spinach retains its vibrant color and texture, making each pepper not only delicious but also visually appealing.

I also love customizing these stuffed peppers according to what I have on hand. Whether I use black beans for added protein or toss in some spices for a kick, the versatility of this recipe is truly one of its best features. You can easily adapt it based on your family's taste preferences or dietary needs, making it a standout weeknight staple!

Why You Will Love This Recipe
Deliciously wholesome with a perfect balance of flavors
Easy to customize with your favorite vegetables and spices
A nutritious vegetarian dish that is satisfying and filling

The Magic of Quinoa

Quinoa is not just a trendy superfood; it serves as the perfect base for the filling in these stuffed peppers. Cooking it in vegetable broth infuses the grains with flavor, enhancing every bite. It’s crucial to rinse quinoa before cooking to remove its natural coating, saponin, which can impart a bitter taste. Once cooked, look for fluffy grains that have popped open, indicating they’re ready for mixing with the sautéed vegetables.

This ingredient is packed with protein and fiber, making your stuffed peppers not only delicious but also incredibly satisfying. Quinoa is gluten-free and pairs beautifully with a variety of flavors, allowing you to experiment with different spices and herbs. I often add a sprinkle of nutritional yeast for an extra cheesy flavor without the dairy – it’s a great way to keep the dish vegan while still being rich in nutrients.

Choosing and Preparing Bell Peppers

When selecting bell peppers, choose ones that are firm, vibrant in color, and have no blemishes. They should feel heavy for their size, which indicates juiciness and sweetness. Your color choice—red, yellow, orange, or green—will affect both the presentation and flavor. Red peppers are sweeter, while green ones are slightly bitter. Whichever you choose, ensure they stand upright for filling; if they wobble, consider trimming the bottom lightly for stability.

After cutting the tops off, be sure to remove all the seeds and white pith inside, as these can be bitter and detract from the overall flavor. An easy trick is to use a paring knife to carefully carve around the insides, allowing for better access. I also like to lightly roast the peppers before filling them, which adds an additional layer of flavor and changes their texture to tender yet sturdy, enhancing the dish's overall richness.

Ingredients

Start by gathering all the ingredients you will need to make these vibrant stuffed peppers.

Stuffed Peppers Ingredients

4 large bell peppers (any color)
1 cup quinoa, rinsed
2 cups vegetable broth
2 cups fresh spinach, chopped
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
1/2 cup shredded cheese (optional)

Once you have all your ingredients ready, you can move on to the next step of the recipe!

Instructions

Follow these simple steps to create your quinoa and spinach stuffed peppers.

Prepare the Quinoa

In a saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and cook for 15 minutes, or until all liquid is absorbed. Fluff with a fork and set aside.

Sauté Vegetables

In a skillet, heat olive oil over medium heat. Add the diced onion and garlic; sauté until the onion is translucent. Add the chopped spinach and cook until wilted, about 2-3 minutes.

Combine Filling Ingredients

In a large bowl, mix the cooked quinoa, sautéed vegetables, cumin, paprika, salt, and pepper. If desired, stir in half of the shredded cheese for extra creaminess.

Stuff the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Fill each pepper with the quinoa mixture, pressing down lightly. Place the peppers upright in a baking dish.

Bake the Peppers

If using, sprinkle the remaining cheese on top of the stuffed peppers. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the peppers are tender and cheese is bubbly.

Serve

Remove from the oven and let cool slightly. Serve warm as a colorful and nutritious meal!

Enjoy your delicious and healthy stuffed peppers as a main dish or a side!

Pro Tips

For added flavor, consider topping the stuffed peppers with a drizzle of balsamic glaze before serving. You can also experiment with different spices or add other vegetables like corn or black beans to the quinoa filling.

Storage and Reheating Tips

These stuffed peppers are excellent for meal prep! You can make them ahead of time and store them in an airtight container in the fridge for up to 3 days. Just remember that the peppers may soften a bit, but they will still be delicious. To reheat, simply place the stuffed peppers back in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. If you like a crispy top, finish under the broiler for a couple of minutes.

For longer storage, these peppers freeze beautifully. Wrap them individually in plastic wrap and store them in a freezer-safe bag. They can last up to 3 months in the freezer. When you're ready to eat, let them thaw overnight in the fridge before reheating, or you can bake from frozen at 375°F (190°C) for about 35-40 minutes, covered with foil until warmed through.

Delicious Variations

Feel free to customize the filling to suit your tastes or what you have on hand! Adding black beans or corn gives a nice texture and adds protein. If you're a fan of spice, consider incorporating diced jalapeños or a pinch of cayenne pepper into the quinoa mixture. You can also swap out the spinach for other greens like kale or Swiss chard, or add chopped tomatoes for freshness.

Don’t hesitate to use different cheeses for topping! Feta or goat cheese will impart a tangy kick, while mozzarella or cheddar will give that classic gooey texture. For a more Mediterranean flair, try seasoned olives and artichokes in the filling. The versatility of this recipe makes it easy to adapt to your dietary preferences or whatever ingredients you have on hand.

Questions About Recipes

→ Can I make these stuffed peppers ahead of time?

Absolutely! You can prepare the stuffed peppers and keep them in the refrigerator for up to 24 hours before baking.

→ What can I substitute for quinoa?

If you don’t have quinoa, you can use rice or couscous as an alternative.

→ Can I freeze stuffed peppers?

Yes, these stuffed peppers freeze well. Just store them in an airtight container. They can be reheated directly from frozen.

→ Are there vegan options for this recipe?

Yes! Simply omit the cheese or use a plant-based cheese substitute to make this recipe vegan.