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+ servings

Quinoa Stuffed Bell Peppers

If you're trying to incorporate more healthy ingredients into your life, these Quinoa Stuffed Bell Peppers are worth it!

Course Main Course
Cuisine American
Keyword Quinoa Stuffed Bell Peppers
Prep Time 16 minutes
Cook Time 30 minutes
Total Time 46 minutes
Servings 6
Calories 149 kcal
Author Yvonne


  • 1 tbsp. olive oil
  • 1 red onion finely diced
  • 1 large shallot finely diced
  • 4 cloves garlic minced
  • 1 medium zucchini grated & excess moisture removed
  • 1 c. corn
  • 1 c. cooked quinoa
  • 1 tsp. thyme
  • 1 tsp. natures seasoning
  • 1 tsp. oregano
  • 3 large bell peppers any color
  • Handful of cherry tomatoes halved
  • Mozzarella for garnishing
  • Freshly grated Parmesan for garnishing


  1. In a large saute pan heat olive oil on medium heat. When hot, add your diced red onion and shallot. Cook 3-5 minutes until translucent. Add garlic and cook an additional minute until fragrant. Add zucchini, corn, quinoa and seasonings. Cook until heated through, about 5-7 minutes.
  2. While filling is heating, prepare your peppers. Heat oven to 350. Wash the peppers, cut each in half, and remove ribbing and seeds. Place peppers in a deep casserole or baking dish. Evenly distribute and stuff peppers with filling. Sprinkle each with mozzarella cheese. Top with several cherry tomato halves, and garnish with freshly grated Parmesan cheese.
  3. Bake for 20-25 until peppers are soft and cheese is melted.

Recipe Notes

Adapted from A Tried and Tasty Original

Nutrition Facts
Quinoa Stuffed Bell Peppers
Amount Per Serving
Calories 149 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 10mg0%
Potassium 433mg12%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 6g7%
Protein 4g8%
Vitamin A 2100IU42%
Vitamin C 87.6mg106%
Calcium 54mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.