These healthy quinoa stuffed peppers are easy to make. Delicious and vegetarian they're made with just 8 ingredients. A perfect weeknight meal!
These healthy quinoa stuffed peppers are filling, stuffed with protein and accompanied by a side salad they make for a really easy dinner.
For this quinoa stuffed peppers recipe I adapted my popular vegetatian couscous stuffed peppers recipe to make this gluten free alternative.
The result is a delicious recipe that's both low in calories and low in fat too.
Although I make this hearty recipe for dinner mostly they also make a great appetiser / entrée.
When I've served them before the main meal I generally cut them in half so my guests have room for their main course!
The great thing about stuffed peppers is that they are completely versatile too.
They make a great make ahead meal.
You can easily prepare the filling before hand, fill the peppers and pop them in the fridge until ready to bake in your oven.
To make these into vegan stuffed peppers just substitute the feta cheese with a vegan friendly cheese.
And if you're not bothered about stuffed pepper recipes that are vegetarian or vegan then feel free to add some ground turkey or ground beef into the mixture.
These healthy quinoa stuffed peppers also freeze really well either pre-cooked or cooked. See FAQ's below for more details.
If you're looking for easy weeknight dinners these stuffed peppers are nearly a complete meal in themselves.
They're a great recipe if you're someone who prefers to meal prep at the weekends.
Minimum fuss, minimum effort that's the kind of recipes that I prefer!
- Uncooked Quinoa
- Vegetable Stock / Vegetable Broth
- Red Bell Peppers
- Frozen Sweetcorn
- Spring Onions
- Feta Cheese
- Freshly Ground Salt And Pepper
See recipe card for quantities.
Step By Step Instructions
Detailed instructions are in the recipe card below. But here is a quick step by step guide of how to make these quinoa stuffed bell peppers:
- Preheat oven.
- Cook quinoa in a small saucepan in the stock.
Step 1 cont.
- Drain and place quinoa in a small bowl.
- Add rest of ingredients to quinoa. Stir and season.
- Spoon quinoa mixture into each red pepper. Place in greased baking dish. Replace the tops.
- Bake in the oven for about 20 minutes (depending on your oven, cooking times may vary).
- Uncooked Quinoa - brown rice or bulgur wheat also works for this recipe.
- Vegetable Stock - you can use chicken stock / chicken broth if you're not bothered about the recipe being vegetarian.
- Red Bell Peppers - green bell peppers will also work.
- Frozen Sweetcorn - frozen peas will also work.
- Tomatoes - you can use tinned tomatoes but fresh chopped tomato is best.
- Spring Onions - sauté onion if you want to use ordinary onion.
- Feta Cheese - use a vegan substitute cheese to make this recipe vegan.
- Paprika - chili powder or a pinch of red pepper flakes are great too.
- Freshly Ground Salt And Pepper
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Are Quinoa Stuffed Peppers Healthy?
Yes. These quinoa stuffed peppers are only 197 calories each. They're low in fat, loaded with vitamin C and have plenty of healthy protein too.
Do I Need To Cover The Stuffed Peppers When Baking?
No. There is no need to cover the peppers as they will cook perfectly well uncovered.
Can I Make Stuffed Peppers Ahead?
Yes. You can prepare the filling and keep it in an airtight container for 3 to 4 days in the fridge. You can fill the peppers before cooking and keep them in your fridge for 2 to 3 days, or freeze them. You can also cook the stuffed peppers, allow them to cool and then freeze them. Just make sure they're defrosted completely before reheating.
What To Serve With The Peppers?
Other Quinoa Recipes For You To Try
📋 Healthy Quinoa Stuffed Peppers Recipe
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- 100 g uncooked quinoa rinsed and drained
- 250 ml vegetable stock
- 4 red peppers tops sliced off and insides removed
- 100 g frozen sweetcorn
- 2 to matoes diced
- 2 spring onions chopped
- 80 g feta cheese cubed
- 1 teaspoon paprika
- Freshly ground salt and black pepper
- Pre-heat oven to 180C Fan. Place the quinoa in a saucepan with the vegetable stock. Cook, simmering for about 15 minutes until soft. Drain and place it in a small bowl still warm.
- Add the frozen sweetcorn, tomatoes, spring onions, feta cheese and paprika and stir well together. Season to taste.
- Spoon the quinoa mixture into each red pepper and replace the tops.
- Place on a lightly greased baking dish (I use spray oil for this) and bake in the oven for about 20 minutes.
Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.
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