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 servings
Ingredients: 4 large bell peppers, halved and seeds removed; 1 cup quinoa, rinsed; 2 cups vegetable broth; 2 cups fresh spinach, chopped; 1 cup feta cheese, crumbled; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon olive oil; Salt and pepper to taste; 1 teaspoon dried oregano

Highlighted under: Light & Fresh Meals

I love making Quinoa and Spinach Stuffed Peppers because they are not only vibrant and colorful but also packed with nutrients. Each bite is a delightful mix of flavors, and the best part is they are incredibly simple to prepare. I've spent countless evenings experimenting with different spices and textures, and I've found that the combination of quinoa, spinach, and feta cheese creates a satisfying dish that can be enjoyed as a light lunch or a full dinner. Trust me, you'll want to make these again and again!

Created by

Anna

Last updated on 2026-02-07T17:22:28.166Z

When I first made these Quinoa and Spinach Stuffed Peppers, I was amazed at how quickly they disappeared at the dinner table! The earthy flavors of the quinoa paired with fresh spinach create a delicious blend that even my kids adore. I never thought I could make a healthy meal that everyone would enjoy, but these peppers proved me wrong.

One detail that really enhances the flavor is to sauté the spinach with garlic before mixing it with the quinoa. This step transforms the dish, allowing the garlic to infuse its aromatic goodness into every bite. Give it a try; you’ll see how little adjustments can take a meal from ordinary to extraordinary!

Why You'll Love This Recipe
Nutritious and hearty yet light.
Bursting with fresh flavors from herbs and spices.
Versatile dish that can be made ahead and frozen.

Understanding the Ingredients

The choice of bell peppers not only adds vibrant color but also a sweet crunch that complements the savory filling. Green, yellow, or red peppers can be used interchangeably, though red peppers provide a sweeter flavor. When selecting your peppers, look for ones that feel firm, have glossy skin, and are free of blemishes. This will ensure they hold up well during baking and contain fewer seeds for a cleaner stuffing experience.

Quinoa serves as the star of this dish, contributing a wonderful nutty flavor and robust texture. Rinsing quinoa before cooking removes its natural coating called saponin, which can impart a bitter taste. During cooking, quinoa absorbs the broth's flavors, making it even more delicious. If you want to enhance the dish's nutrition further, consider mixing in some diced tomatoes or even black beans to the quinoa filling for added protein and fiber.

Preparation and Storage Tips

Making these stuffed peppers ahead of time is a fantastic way to enjoy them throughout the week. After assembling the stuffed peppers, you can cover and refrigerate them for up to two days before baking. If you're planning to freeze them, do so before baking, and they will keep for up to three months. Just remember to thaw them overnight in the fridge before baking to ensure even cooking.

When it comes to reheating, these stuffed peppers warm up nicely in the oven. Reheat at 350°F (175°C) covered with foil to prevent drying out, for about 15-20 minutes. If using a microwave, heat on medium power for about 2-3 minutes, checking for even warmth. However, keep in mind that the oven method will help maintain that prized crunch of the bell pepper exterior.

Serving Suggestions and Variations

To serve, these stuffed peppers are delightful on their own but can be paired with a fresh green salad or a light yogurt sauce for an added layer of flavor. You can even sprinkle some additional feta on top right before serving for an extra cheesy touch. If you're looking to elevate the dish, consider drizzling a balsamic glaze over the top, which adds a nice balance of acidity to the rich filling.

For those who love experimenting, feel free to customize the filling. You could swap the feta cheese with goat cheese or omit cheese entirely for a vegan version. Adding spices like cumin or chili powder can give a more distinct flavor profile, reflecting different global cuisines. These adaptability options allow you to make quinoa and spinach stuffed peppers uniquely your own!

Ingredients

Gather all the ingredients listed below to start making delicious stuffed peppers!

Ingredients

4 large bell peppers, halved and seeds removed
1 cup quinoa, rinsed
2 cups vegetable broth
2 cups fresh spinach, chopped
1 cup feta cheese, crumbled
1 small onion, diced
2 cloves garlic, minced
1 teaspoon olive oil
Salt and pepper to taste
1 teaspoon dried oregano

Make sure to adjust the seasoning according to your taste. Enjoy mixing up the stuffing!

Instructions

Follow these easy steps to create your stuffed peppers:

Cook the Quinoa

In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and fluff with a fork.

Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add diced onion and cook until translucent. Add minced garlic and chopped spinach, cooking until the spinach is wilted.

Combine Ingredients

In a large bowl, mix the cooked quinoa, sautéed spinach and onion, crumbled feta cheese, oregano, salt, and pepper. Stir until well combined.

Stuff the Peppers

Preheat the oven to 375°F (190°C). Arrange the halved bell peppers in a baking dish and fill each with the quinoa mixture. Cover with foil.

Bake

Bake in the preheated oven for 25 minutes. Remove the foil for the last 5 minutes for a lightly browned top.

Allow to cool slightly before serving. These make a great dish for meal prep too!

Pro Tips

Feel free to swap in other vegetables or proteins to personalize your stuffed peppers!

Cooking Techniques

Cooking the quinoa just right is crucial. Monitor the simmering process; if it’s boiling too rapidly, the quinoa can become mushy instead of fluffy. Also, once the cooking time is up, let it sit covered for an additional five minutes before fluffing. This resting period helps ensure that the quinoa fully absorbs any remaining moisture and achieves that light, fluffy texture.

When sautéing the vegetables, remember not to rush the process. Allow the onions to become translucent first; this step releases their natural sweetness and enhances the dish's overall flavor. Add the minced garlic just a minute before the spinach to prevent it from burning. Burnt garlic can impart bitterness, which will detract from the otherwise delightful flavors in your stuffed peppers.

Ingredient Substitutions

If you’re not a fan of quinoa, consider using brown rice or farro as a substitute. Both options offer substantial heartiness, although they may require slightly different cooking times. Brown rice takes about 45 minutes to cook, while farro generally needs between 25-30 minutes. Adjust the vegetable broth quantity accordingly to achieve the desired consistency in your filling.

For a different flavor twist, experiment with various herbs or cheese types in the filling. Fresh herbs such as basil or parsley can elevate the dish, providing freshness and an extra layer of fragrance. If you're avoiding dairy, nutritional yeast can mimic a cheesy flavor while being vegan-friendly. Just a couple of tablespoons will add depth to your mixture!

Questions About Recipes

→ Can I use brown rice instead of quinoa?

Yes, brown rice can be a great alternative, but the cooking time will vary. Make sure to adjust accordingly.

→ Are these stuffed peppers gluten-free?

Absolutely! Quinoa is gluten-free, making this a suitable dish for those with gluten sensitivities.

→ How long will they last in the fridge?

They can be stored in the refrigerator for up to 3 days in an airtight container.

→ Can I freeze the stuffed peppers?

Yes, you can freeze them before baking. Just thaw and bake when you’re ready to enjoy them!