Quinoa-Stuffed Red Bell Peppers

Quinoa-Stuffed Red Bell Peppers
Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 241.9
  • Total Fat: 7.8 g
  • Cholesterol: 11.0 mg
  • Sodium: 340.9 mg
  • Total Carbs: 44.3 g
  • Dietary Fiber: 9.4 g
  • Protein: 14.6 g

View full nutritional breakdown of Quinoa-Stuffed Red Bell Peppers calories by ingredient
Report Inappropriate Recipe

Submitted by:


A great meatless meal with lots of protein and fiber. A great meatless meal with lots of protein and fiber.
Number of Servings: 6


    2/3 cup quinoa, rinsed and drained
    6 red bell peppers
    1 tablespoon olive oil
    3/4 cup diced carrots
    1/2 red onion, diced
    1 10-ounce package frozen spinach, thawed and drained
    1 15-ounce can red kidney beans, rinsed and drained
    1 teaspoon chili powder
    1/2 cup grated part-skim mozzarella


Preheat oven to 350F. Boil 1 1/3 cups water in a saucepan; add quinoa. Reduce heat, cover, and simmer for 15 minutes. Keep covered; set aside. Remove pepper tops, stems, and seeds. Bring a large pot of water to a boil. Add peppers, boil for 5 minutes, and drain. Heat oil in a skillet over medium heat. Add carrots; cook for 3 minutes. Add onion; cook for 5 minutes more. Stir in spinach and beans. Remove from heat and mix in quinoa and chili powder. Fill peppers with quinoa mixture and place upright in a baking dish. Sprinkle with cheese. Add just enough water to form a very thin layer in the bottom of the dish. Bake for 20 minutes or until tops are lightly browned. Serve immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user JGOLFER.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.