Bell peppers stuffed with a mixture of quinoa, chickpeas and garlicky vegetables and topped with cheese are the perfect gluten free and vegetarian dinner for any night of the week. These Vegetarian Quinoa Stuffed Peppers are sure to be a hit!
I swear dinner is so much better when stuffed into a vegetable.
A gluten free, vegetarian and vegan possible dinner stuffed into a bell pepper that is!!
Guys, I am really excited about this post. This Stuffed Peppers recipe was a craaaaazy long time coming. This recipe – I’ve tested it and then forgot about it to rediscover it some time later to then retest it and flaunt it all over Instagram and the retest it again. Let’s just say I’ve eaten my fair share of quinoa inside of peppers lately and I am totally OK with that!!
I’m just so excited I am finally sharing it with you all.
MORE ABOUT THESE VEGETARIAN QUINOA STUFFED PEPPERS: Tips and Tricks…
Quinoa is my grain of choice here (obviously because of my love of all things quinoa). The quinoa gets so crispy and crunchy when bake inside the pepper – total texture explosion. You can use all quinoa or a mixture of quinoa and brown rice is super tasty as well. Your choice!!
You can use pretty much any veggies you have on hand here (AKA this is the perfect clean out the fridge meal!!) – broccoli, kale, carrots, celery, mushrooms, the list goes on. All lightly sauteed with a little olive oil, garlic and your favourite Italian spice blend.
I bulked the nutrition factor up here with canned chickpeas. The chickpeas lend lots of extra fibre and protein to these peppers which is always a good thing. When baked the chickpeas get chewy and a little crispy too. It’s pretty delicious.
But the real kicker here… the secret ingredient that leaves you wondering what makes these peppers taste so good – apple cider vinegar. A tablespoon or so of some ACV added to the veggies just before you stir the quinoa in and mix everything together really rounds out the flavours. And when you add in lots fresh herbs, like parsley, you get a seriously delicious filling to stuff into those bell peppers.
I cut my bell peppers in half length-wise because that’s the way I like them (I think they are easy to eat that way) but you could always try stuffing a whole pepper with varying cooking times.
And lastly the cheese – a certain lentil-opposed hubby’s favourite part. I always have an aged cheddar on hand so that’s what I used but I’m sure any block cheese will due. Grated or thin slices across all, or most pepper, both work well. And the cheesey-factor can be adjust to as much or as little cheese as you’d like.
Side Note: To make these pepper dairy free and vegan substitute the melty cheese for some avocado slices. I’m a huge fan of avo on (or in anything!!) and stuffed peppers are a great match for avocado.
These Vegetarian Quinoa Stuffed Peppers are the perfect make ahead meal for an upcoming busy week. They do take a little bit of time to put together and then to cook but they seriously reheat well microwave and will last in the fridge for up to 3 days.
IF YOU MAKE THIS VEGETARIAN STUFFED PEPPERS RECIPE, LET ME KNOW! COMMENT BELOW AND SHARE A PICTURE ON INSTAGRAM USING THE TAGS #ALWAYSNOURISHED AND @NOURISHINGBLOG. I LOVE TO SEE WHAT YOU’RE COOKING!