Quinoa and Spinach Stuffed Peppers

Name: Quinoa and Spinach Stuffed Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 large bell peppers; 1 cup quinoa, rinsed; 2 cups vegetable broth; 3 cups fresh spinach, chopped; 1 can (15 oz) black beans, rinsed and drained; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 1 cup shredded cheese (optional); Fresh cilantro for garnish

Highlighted under: Light & Fresh Meals

I absolutely love making Quinoa and Spinach Stuffed Peppers because they're not only colorful and visually appealing but also packed with nutrients. This dish has become a staple in my kitchen, as it perfectly combines flavors and textures. The nuttiness of quinoa pairs beautifully with the freshness of spinach and the smoky sweetness of bell peppers. Whether I'm serving them for a family dinner or bringing them to a potluck, these stuffed peppers never fail to impress. Let me show you how to make them!

Created by

Anna

Last updated on 2026-02-07T14:56:20.375Z

When I first tried making Quinoa and Spinach Stuffed Peppers, I was amazed at how delicious and satisfying they turned out. I love that I can whip these up in under 40 minutes, making them an ideal weeknight dinner option. The combination of spices is what really elevates the dish, giving the filling a warm and comforting flavor profile that I can never resist.

One of my favorite parts about this recipe is how customizable it is! Experimenting with different vegetables or spices has led me to uncover new flavor combinations that I adore. For instance, adding a squeeze of lemon juice just before serving brightens up the dish remarkably. I hope you enjoy these stuffed peppers as much as I do!

Why You'll Love This Recipe
Healthy and nutritious packed with veggies and protein
Vibrant presentation that brightens up any table
Easily customizable with your favorite ingredients

Choosing the Right Peppers

When selecting bell peppers for this recipe, opt for large, firm peppers that have no blemishes or soft spots. A variety of colors—red, yellow, or orange—will add a vibrant touch to your dish. The sweetness of the peppers varies slightly by color, with red being the sweetest, making them a delightful base for the savory quinoa filling.

If you're feeling adventurous, substitute bell peppers with other types like poblano or even zucchini. Just ensure that whatever vegetable you choose has a sturdy structure to hold the filling. If using zucchini, slice them in half lengthwise and scoop out some flesh to create a hollow space for the quinoa mixture.

Perfecting Your Quinoa

The secret to fluffy quinoa lies in the rinsing process. Quinoa has a natural coating called saponin, which can impart a bitter flavor if not washed away. Rinsing the quinoa thoroughly under cold water for a minute will help eliminate this bitterness, leading to a more enjoyable taste in the final dish.

To enhance the flavor of your quinoa, consider toasting it in a dry saucepan for 2-3 minutes over medium heat before cooking. This adds a nutty depth that complements the other ingredients beautifully. Just keep an eye on it to prevent burning—you're looking for a light golden hue and a fragrant aroma.

Ingredients

Gather all your ingredients before starting to make the process smoother.

Stuffed Peppers Ingredients

4 large bell peppers
1 cup quinoa, rinsed
2 cups vegetable broth
3 cups fresh spinach, chopped
1 can (15 oz) black beans, rinsed and drained
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup shredded cheese (optional)
Fresh cilantro for garnish

Feel free to experiment with different spices and toppings!

Instructions

Preparing the filling ahead of time simplifies the process of stuffing the peppers.

Cook the Quinoa

In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce to a simmer, cover, and let it cook for about 15 minutes or until all the liquid is absorbed.

Prepare the Filling

Once the quinoa is finished, fluff it with a fork. In a large bowl, combine the cooked quinoa, chopped spinach, black beans, cumin, smoked paprika, salt, and pepper. Mix well until the spinach is wilted.

Stuff the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Stuff each pepper with the quinoa mixture, packing it tightly. If desired, top with shredded cheese.

Bake

Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes, removing the foil in the last 10 minutes to let the cheese melt and brown.

Serve

Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving. Enjoy!

Allow the stuffed peppers to cool slightly before cutting into them for easier serving.

Pro Tips

For extra flavor, consider adding some garlic or onion to your filling. You can also add diced tomatoes for more moisture.

Serving and Pairing Suggestions

These quinoa and spinach stuffed peppers are versatile and can be served as a hearty main course or a delightful side dish. Pair them with a light salad drizzled with lemon vinaigrette to complement the richness of the filling. A dollop of Greek yogurt or sour cream on top can also provide a creamy, tangy contrast.

For added texture, sprinkle some toasted pumpkin seeds or crushed tortilla chips over the top before serving. These small touches not only enhance the aesthetics but also provide a satisfying crunch that contrasts with the soft interior of the peppers.

Make-Ahead and Storage Tips

These stuffed peppers can be prepared in advance, making them an excellent option for busy weeknights or meal prep. After stuffing the peppers, place them in an airtight container separated with parchment paper to prevent sticking. They can be refrigerated for up to 3 days before baking.

If you want to freeze them, bake the stuffed peppers for 15 minutes, then let them cool completely. Wrap them tightly in plastic wrap and foil, and they will keep for up to 3 months in the freezer. When ready to enjoy, thaw in the refrigerator overnight and bake at 375°F (190°C) for about 20-25 minutes until heated through.

Questions About Recipes

→ Can I make these stuffed peppers in advance?

Yes, you can prepare the stuffed peppers a day ahead and keep them in the fridge before baking.

→ What other vegetables can I use?

Feel free to include corn, zucchini, or mushrooms in the filling for variation.

→ Can I freeze stuffed peppers?

Absolutely! Just freeze the peppers before cooking them. When ready to eat, bake directly from frozen, adding a bit of extra cooking time.

→ Are these peppers gluten-free?

Yes, quinoa is naturally gluten-free, making this dish suitable for those with gluten sensitivities.