Stuffed Quinoa Peppers

by Destini on February 12, 2013

Wow what a week! Arizona was just amazing, it was exactly what my husband and I needed. We want to move there now!! We ate at some amazing restaurants, hiked up a mountain, experienced the craziest hole in a PGA golf tournament, fed a giraffe and had a much needed vacation. I will share some photos tomorrow, but as this is Tuesday and that means Vegan Tuesday let’s share a recipe! This took a few tries to get it just right and according to the hubby… I did it!

Ingredients: Yields 4-5 servings

  • 2tbsp EVOO
  • 1 box(225g) of Quinoa
  • 2 cups of vegetable bouillon(low sodium)
  • 1 medium onion, diced
  • 3-4 cloves of garlic, minced
  • 1 15oz can black beans, drained & rinsed
  • 1 28oz can of diced tomatoes, drained and liquid reserved.
  • 1/2 cup of frozen corn, drained
  • 1/2 tsp ground cumin
  • 1 tsp oregano
  • 1/2 tbsp chili powder
  • 2 tbsp cilantro, diced
  • 4-5 red & orange bell peppers, top cut off and seeds removed
  • 4-5 tbsp daiya cheese
  • salt & pepper

Directions: Preheat oven to 350F  Boil two cups of water, whisk in vegetable bouillon cube, once back to a boil, add quinoa and cook as per directions on box. Place to the side.  Heat oil in saucepan over medium heat. Add onion & garlic and saute till onions starting turning translucent. Add all spices and continue to saute for 1 minute. Stir in drained tomatoes. Cook 5 min. Stir in black beans & corn. Bring to a slight boil. Add cilantro and cook for 5 minutes. Stir in cooked quinoa. Season with salt & pepper.

Pour reserved tomato juice in the bottom of a baking dish. Fill each bell pepper till a little more than 3/4 full. Cover with foil and cook for 30min. Remove from oven and add daiya cheese to the top, about 1tbsp each. Bake for another 10-15min uncovered, or until the tops are slightly browned. Remove from heat and let stand for 5min before serving.

I make a light leafy salad with a oil & vinegar dressing for the side. These peppers are quite filling!

A little white wine pairs just lovely with this!

Love that daiya cheese!

Please also go over to The Fig Tree to see what the lovely Courtney has going on for Vegan Tuesdays!!

What did you guys make for Vegan Tuesdays? Tell me below! Link up!!


{ 15 comments… read them below or add one }

Lindsey February 13, 2013 at 11:52 am

I love stuffed peppers I need to make them next week. I will try your recipe.
We can move to AZ together, okay? I love it there.
PS I love your photos! Every time I see them it reminds me I need to work on my photos… how do you deal with bad indoor lighting at night?


Destini February 13, 2013 at 12:01 pm

I am already packing my bags on that offer!!

I am still struggling with photos at night, I have a flash and diffuser, but they still aren’t perfect. I have some things I bounce light off. But its a work in progress. I tend to do my food recipe posts on the weekend right now, but its slowly becoming more light at night!


Jennifer February 14, 2013 at 7:15 am

This looks AWESOME! WOW! Very groovy!


Destini February 16, 2013 at 12:26 pm

hehe thank you very much 😀


Courtney Jones February 14, 2013 at 10:44 pm

Yum! These look awesome! 🙂 I cannot wait to make them next week. I needed a new, healthy recipe to try. I’m running out of ideas during the work week!


Destini February 16, 2013 at 12:26 pm

These are great for durning the week, they are fairly quick and great for lunch left overs the next day. Let me know how they turn out 🙂


Julia {The Roasted Root} February 14, 2013 at 11:23 pm

Stuffed peppers are one of my favorites to make! They’re fun to stuff and it seems as though they always turn out with tons of flavor! Yours turned out gorgeous and I’ll save this recipe for next time I pick up bell peppers!


Destini February 16, 2013 at 12:25 pm

Thanks! I love stuffed peppers too, my mother in law actually introduced me to the whole idea of them a few years ago. I was a late bloomer in the kitchen 🙂


Emma Swann February 15, 2013 at 12:57 pm

I love stuffed peppers and quinoa – never thought about putting the two together! I wonder how peppers would taste with my vegan southwestern quinoa…I’ll have to try it out!


Destini February 16, 2013 at 12:24 pm

Southwestern quinoa? Sounds amazing! Is it on you blog?


ProGait Orthotics February 19, 2013 at 9:09 am

Looks wonderful! I love stuffed peppers!


andepantz April 1, 2013 at 7:04 pm

well done! just made your stuffed peppers for dinner. They were amazing. My seven year old was also a big fan. We are transitioning into non meat eaters, this recipe will be in our neew rotation Thank you


Destini April 2, 2013 at 11:13 am

Oh I am so happy you liked them!! They are yummy


Zara April 29, 2013 at 7:43 pm

I love this recipe! I substituted a couple things, and it ended up making about six or seven peppers. I’m a college student with no one to feed but myself (most of the time), so I put together the peppers and froze them in plastic wrap without cooking them in the oven. Now I just take one out every once in a while for dinner, and they taste just as good! 🙂


Destini April 30, 2013 at 8:24 am

That is great!!!! They are super filling too, so those will last for awhile 🙂


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