Ham Quinoa-Stuffed Peppers with Peas are perfect for spring! Delicious stuffed peppers with fresh ingredients (leftover ham), with toasty cheese on top!

Ham Quinoa-Stuffed Peppers with Peas

Friends, happy March! Enjoy this yummy springy Ham Quinoa-Stuffed Peppers with Peas recipe today! You may have already tried my Taco Stuffed Peppers or these Quinoa Stuffed Peppers!

Storyville Coffee

Yesterday we woke up to 6 more inches of snow, so I took my cup of Storyville espresso outside to take it all in. I know, it sounds silly. But honestly, in 6 months we’ll be wishing for snow, as temps peak in the 90’s here in Bend. (If you want to know more about Storyville, they are a for-giving company, with a world-changing effort to end human trafficking.)

Storyville coffee

My goal this year, and in this past year of having moved to a new town, is to feel each season, and savor and celebrate the transition. From cold winter to cool, wet spring. But quite honestly, I’m not ready to give up “cozy.”

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Leftover Ham Quinoa-Stuffed Peppers with Peas

Not quite yet. We’ve been enjoying our wood stove, long walks by the river, throwing a few snowballs at each other. Devouring comfort dishes (with toasty cheese on top), because comfort dishes usually are, well, THAT good.

Leftover Ham Quinoa-Stuffed Peppers with Peas Recipe

Cozy is toasty, too.

Ham Quinoa-Stuffed Peppers with Peas

Today’s Ham Quinoa-Stuffed Peppers with Peas, with toasted cheese on top, reminds me of a flashback side dish of peas being passed around our table as a little girl. Not always my favorite, I’ve learned to love and appreciate peas, and with Easter right around the corner, this dish is perfect made with leftover ham!

Ham Quinoa-Stuffed Peppers with Peas - ingredients

You can prepare the quinoa and ham mixture ahead of time, and then stuff the peppers right before baking!

Ham Quinoa-Stuffed Peppers with Peas - bell peppers

I love to keep cooked quinoa in the fridge, for simple recipes like this. Add quinoa and vegetable stock to a saucepan, and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy – about 20 minutes. Cool and refrigerate!

This is a great potluck dish, so plan to share it with others!

You may have already tried my

When winter ends, I’ll be buying fresh peas and making these recipes: One-Pot Sausage, Rice, and Peas Dinner, Creamy Pasta with Bacon and Peas, Tortellini with Ham and Peas, and New Potato Chicken Soup.

Ham Quinoa-Stuffed Peppers with Peas
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Ham Quinoa-Stuffed Peppers with Peas

Easy to reheat leftovers at 350 degree, and bake for 20 minutes.
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Yield: 8
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Ingredients
 

  • 3 cups cooked quinoa
  • 2 cups ham, diced
  • 8 large red, yellow or orange bell peppers, halved, seeds removed
  • 1 12 oz. jar favorite salsa, I used Trader Joe’s Island Salsa
  • 1/4 cup finely chopped red onion
  • 1 15 oz. can Bush’s Black Beans, rinsed and drained
  • 12 oz. frozen peas and carrots, cooked and drained
  • 2 tsp. cumin powder
  • 1 1/2 tsp chili powder
  • 1 tsp garlic powder
  • Salt & pepper
  • 1/2 cup fresh cilantro, chopped + more for topping
  • 1 cup shredded Swiss or Gruyere cheese, optional
  • TOPPINGS optional
  • Fresh lime juice
  • Balsamic glaze, I used this on half of them in final pic

Instructions
 

  • Preheat oven to 350 degrees F and lightly grease a 9×13 baking dish or rimmed baking sheet.
  • Add cooked quinoa to a large mixing bowl, and add remaining ingredients – salsa through cilantro. Mix to thoroughly combine, then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
  • Prepare the peppers, cutting in half and removing the seeds. You can leave one side of the stem on for visual appeal.
  • Generously stuff (pack) the halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
  • Bake for 30 minutes covered, then remove foil. Increase heat to 400 degrees F, and sprinkle the peppers with cheese; bake for another 20-25 minutes, or until peppers are soft and slightly golden brown.
  • Serve with a slice of lime and a drizzle of balsamic glaze. Best when fresh, though leftovers keep well when covered in the refrigerator for 2-3 days.
Author: Sandy / Reluctant Entertainer
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Ham Quinoa-Stuffed Peppers with Peas Recipe