Easy, tasty and healthy: a more unusual stuffed peppers recipe that you need to try!
These easy Vegetarian Quinoa Stuffed Peppers are so delicious! Full of tasty mushrooms, peas and quinoa with a touch of mozzarella, they are a wonderful recipe for lunch or dinner.
If you like classic recipes with different vegetables, try also my Pumpkin, Zucchini and Potato Gratin!
Why is this recipe so good
- They are delicious and also healthy and nutritious.
- They are easy and quick to make, just in about 1 hour. This makes them a perfect dinner for the busy weekdays.
- They are full of veggies and low on calories.
- You can serve them to your little kids, as long as you don't add too much salt.
Ingredients
- Peppers: Bell peppers are good or any other kind that is large and suitable for stuffing. The color is your choice.
- Quinoa: the main stuffing ingredient. You need to cook it first.
- Mushrooms and green peas: they make the stuffing more interesting and tastier.
- Mozzarella: don't miss it as it ads richness and softness to the vegetables.
- Onions and parsley
- Olive oil
- Salt and pepper to taste
Preparation
Making quinoa stuffed peppers is like making rice stuffed peppers: you can use both ingredients in a similar way.
- First cook the quinoa and let it cool. This recipe is also a great way to use leftover quinoa, same as the Pumpkin Quinoa Muffins.
- Cook the raw vegetables in the olive oil on a pan and then add the quinoa and the green peas. Add also the spices and remove the mix from the heat.
- Add the chopped mozarella.
- Stuff the peppers and place them in a large baking pan or dish.
- Bake for just about 30 minutes, ideally covered by aluminium foil.
This is a wonderful lunch or dinner recipe that is a must try for everyone who loves cooked peppers! A great vegetarian meal which even special guests would love.
If you like easy, nutritious recipes that don't take much time to cook, try out also these:
📝 Recipe
Quinoa stuffed peppers with mushrooms and green peas
Easy, tasty and healthy: a more unusual stuffed peppers recipe that you need to try!
Servings: 6
Ingredients
- 6 bell peppers, or other large kind, tops cut and seeded
- 1 onion, chopped
- 150 g mushrooms, sliced
- 4 tbs olive oil
- 130 g green peas, 1 small can
- 300 g quinoa, cooked
- 125 g mozzarella, chopped
- parsley, chopped
- Salt and pepper, to taste
Instructions
- Preheat oven to 200 degrees C.
- Heat the olive oil in a pan and cook the onions for about 2-3 minutes over medium heat.
- Add the mushrooms and cover the pan with a lid. Cook for about 5-10 minutes or until the water from the mushrooms evaporates.
- Add green peas and quinoa and stir for a minute. Add salt and pepper to taste.
- Remove the pan from the stove and add the mozzarella pieces and the parsley. Mix well.
- Fill the peppers with the prepared stuffing, cover with the tops and place them in a greased pan. Bake for ½ hour covered with aluminium foil, until the peppers become nice and soft. Remove the foil at the end of the baking to roast them a bit on top.
Notes
Store the leftover peppers for up to 3 days in the fridge.
You can also freeze them in airtight containers for up to 3 months.
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Learn baking basics!Join our community and get a free e-book with my top baking tips
📝 Recipe
Quinoa stuffed peppers with mushrooms and green peas
Easy, tasty and healthy: a more unusual stuffed peppers recipe that you need to try!
Servings: 6
Ingredients
- 6 bell peppers, or other large kind, tops cut and seeded
- 1 onion, chopped
- 150 g mushrooms, sliced
- 4 tbs olive oil
- 130 g green peas, 1 small can
- 300 g quinoa, cooked
- 125 g mozzarella, chopped
- parsley, chopped
- Salt and pepper, to taste
Instructions
- Preheat oven to 200 degrees C.
- Heat the olive oil in a pan and cook the onions for about 2-3 minutes over medium heat.
- Add the mushrooms and cover the pan with a lid. Cook for about 5-10 minutes or until the water from the mushrooms evaporates.
- Add green peas and quinoa and stir for a minute. Add salt and pepper to taste.
- Remove the pan from the stove and add the mozzarella pieces and the parsley. Mix well.
- Fill the peppers with the prepared stuffing, cover with the tops and place them in a greased pan. Bake for ½ hour covered with aluminium foil, until the peppers become nice and soft. Remove the foil at the end of the baking to roast them a bit on top.
Notes
Store the leftover peppers for up to 3 days in the fridge.
You can also freeze them in airtight containers for up to 3 months.
Cake Pan Conversions CalculatorAdapt any cake recipe to your pan with this calculator!
Learn baking basics!Join our community and get a free e-book with my top baking tips
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