Quinoa Stuffed Peppers Recipe {Gluten-Free}
This gluten-free quinoa stuffed peppers recipe was developed exclusively for Nuts.com and our customers by Miryam Quinn Doblas, Registered Dietitian (RD). Miryam shares her passion for nutrition and healthy eating on her website, Eat Good 4 Life.
Mix up your weeknight dinner repertoire with these vegetarian quinoa stuffed peppers. Each vibrant bell pepper is loaded with nutrition from quinoa, lentils, spinach and other natural ingredients. The beautiful presentation of this dish makes it perfect to serve at any dinner party. Plus, it’s easy-to-make and only calls for a handful of ingredients. Your guests will be asking you for the recipe!
Quinoa is the fluffy and nutritious filling for these gorgeous green bell peppers. As a seed with a grain-like texture, quinoa is a staple of many gluten-free diets. Per serving, quinoa provides an ample source of high-quality protein, dietary fiber, iron, B-complex vitamins, and antioxidants. Two antioxidants present in quinoa, called quercetin and kaempferol, are known to have anti-inflammatory and anti-viral effects.
One of the great things about quinoa is that it’s very versatile. It can be used in place of rice, or boiled with milk to make a porridge. Quinoa can also be added to salads, soups, and other side dishes. It can be enjoyed plain, or mixed with other ingredients such as beans, veggies, and fruits. The possibilities are endless when it comes to what quinoa can do for your diet.
I used green peppers for this recipe, but feel free to use any color of bell peppers that you like. For the filling, you can get creative by incorporating other vegetables or protein sources like legumes or meat. I’ve made this dish with a mixture of chicken and spices before and it was delicious. If you would like to stick to a vegetarian version, chickpeas and tofu also work very well. Feel free to modify the recipe to suit your taste.
My quinoa stuffed peppers make a meal on their own, but can also accompany a dinner spread if you’re hosting guests. This dish is a real crowd-pleaser so leftovers are rare. Enjoy!
Ingredients
- 2 cups Quinoa, uncooked
- 4 large green bell peppers, halved and de-seeded
- 15 oz canned lentils
- 3 oz fresh spinach
- 3 oz feta cheese
- 5 oz frozen corn, thawed
- 1/2 tsp salt
- Pinch of black pepper
Instructions
- To cook the quinoa, combine one part quinoa with two parts water or broth. Bring the mixture to a boil over the stove top. Once it starts boiling, reduce the heat and let it simmer for 15-20 minutes. Alternatively, you can cook the quinoa in a rice cooker. Set aside and let cool.
- In the meantime, place the green peppers on a baking tray and broil them in the oven for 4-5 minutes on each side until tender but not limp. Set aside.
- In a large mixing bowl, add the cooked quinoa, lentils, spinach, corn, salt and pepper. Mix thoroughly.
- Pack about 2-3 tbsp of the quinoa mixture into the peppers and top them with feta cheese. Broil for another 2-3 minutes. Serve immediately.
Notes
For a vegan version, omit the feta cheese.
This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.
2 Responses to “Quinoa Stuffed Peppers Recipe {Gluten-Free}”
I’m not sure how much 259g is for the serving.
Is it safe to say 1 half pepper is a serving, or 2 half peppers?
Hi Jose! One serving is one halved pepper.