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close up of quinoa stuffed peppers

Quinoa Stuffed Peppers

Quinoa stuffed peppers are protein-rich, lean, and delicious. The sausage and cheddar cheese take these peppers to the next level. Make these quinoa stuffed bell peppers ahead to have ready for a quick healthy dinner during the busy week.
5 from 2 votes
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Course: dinner recipe, Main Course
Cuisine: American
Keyword: quinoa stuffed bell peppers, quinoa stuffed peppers
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 people
Calories: 414kcal

Equipment

  • Small sauce pot
  • 9 x 13 ceramic baking dish or casserole dish

Ingredients

  • 1 cup dry white quinoa
  • 1.5 cups chicken stock can also use water or any stock
  • 2 tablespoons olive oil
  • 1.5 lbs Poultry Italian sausage links about 5-6 links, casing removed.
  • 1 10-ounce package of sliced white mushrooms
  • 1 cup dced white onion about 1/2 of an onion
  • 1 tablespoon finely chopped garlic about 3-4 medium-sized cloves
  • 1 teaspoon Italian seasoning
  • 1/2 cup grated parmesan cheese
  • 1 15-ounce can of tomato sauce divided
  • 1 ½ cup shredded sharp cheddar cheese divided
  • ½ teaspoon of salt
  • 1/2 teaspoon ground black pepper
  • 8 bell peppers tops cut off and seeds removed.

Instructions

Cook the Quinoa

  • Place the quinoa into a bowl and cover it with water. Give it a couple of stirs until the water gets slightly cloudy. Pour the quinoa into a mesh strainer and run water over it.
  • Then place the quinoa in a small sauce pot with the chicken stock and cover it with a lid.
  • Bring the stock and quinoa to a boil and then reduce to a low simmer and cook for about 20 minutes or until the liquid is absorbed.
  • Remove the pot from the heat and let it sit for another 5 minutes.
  • Fluff the quinoa with a fork and then continue with the recipe.

Assemble and Cook the Stuffed Peppers

  • Preheat the oven to 400 degrees.
  • Over medium high heat, add one tablespoon of olive oil in a large skillet and cook sausages until it is almost cooked but still slightly pink inside. Break up the sausage into small pieces as it cooks.
  • If needed, add in the other tablespoon of olive oil and then add mushrooms, onions, and Italian seasoning to the sausage.
  • Cook until the mushrooms are tender and the onions are translucent. Using a large spoon to break the mushrooms into pieces as they cook.
  • Remove the skillet from the heat and stir in 1 cup of tomato sauce, cooked quinoa, parmesan cheese, and 1 cup of cheddar cheese, salt, and pepper.
  • Give the quinoa mixture a taste for seasoning; if it needs more salt, stir it in.
  • Spread the rest of the tomato sauce on the bottom of a 9 x 13 baking dish.
  • Stuff each pepper to the top with stuffing and place into the casserole dish.
  • Divide the rest of the shredded cheese among the stuffed peppers.
  • Cover tightly with foil and bake for 45- 50 minutes or until the peppers are tender and the filling is hot.
  • Serve hot.

Notes

Make-ahead tips
For the week: 
Option 1: Assemble the quinoa stuffed peppers, cover them with foil, and place it into the refrigerator. When you’re ready to cook, continue with the recipe. Remember that you might need to add 10 minutes to the recipe since they will be cold when they go into the oven. The uncooked stuffed peppers can stay in the refrigerator for 2-3 days!
Option 2: Cook the quinoa, sausage, and veggies ahead of time. Store in the refrigerator, and then assemble the peppers when ready to eat. 
Option 3: Cook the peppers completely to eat all week. Make quinoa stuffed peppers on Sunday for dinners or lunches during the week. 
For the freezer: 
Option 1: Assemble stuffed peppers entirely and freeze. Flash freeze on a sheet pan and then wrap individually in plastic wrap and freeze in a couple of large freezer bags. Or freeze the peppers in a disposable pan! 
On cooking day: I prefer to let the peppers thaw somewhat before cooking them, but you can cook them straight from the freezer. If you cook them straight from the freezer, you’ll need to add 30 – 45 minutes of cooking time.
Option 2: You can freeze stuffed peppers into portions and then warm them up in the microwave.

Nutrition

Serving: 1g | Calories: 414kcal | Carbohydrates: 30g | Protein: 25g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 73mg | Sodium: 1254mg | Potassium: 652mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4125IU | Vitamin C: 180mg | Calcium: 254mg | Iron: 10mg