Skinnytasteโs Quinoa-Stuffed Peppers
Skinnytasteโs Quinoa-Stuffed Peppers are delicous served as a gluten-free main dish for Meatless Mondayโs, or as a side for any dinner party!
Friends, we LOVE Skinnytasteโs Quinoa-Stuffed Peppers for dinner! They are delicous served as a gluten-free main dish for Meatless Mondayโs, or a weeknight meal for the family!
This recipe is from the Skinnytaste Cookbook! [affiliate link]
Quinoa-Stuffed Peppers
Theyโre also good enough for company! Invite friends over for a potluck, or better yet, bring these stuffed peppers to a party! You may also want to try Skinnytasteโs Bacon-Wrapped Air Fryer Cheesy Jalapeรฑo Poppers, or Turmeric-Roasted Cauliflower! I also love Ginaโs over 400 Healthy Homemade Dinner Recipes!
Ingredients for stuffed peppers
All you need for this easy recipe, are these ingredients:
- Quinoa
- Vegetable broth
- Extra-virgin olive oil + garlic
- Crushed tomatoes
- Kosher salt + pepper
- Pecorino Romano cheese
- Chopped baby spinach
- Chopped fresh basil
- Shredded whole milk mozzarella cheese
- Large bell peppers
A dinner invite
Recently, some newer friends invited us over for dinner. Do you know how much I just love that first visit to someoneโs house? I love looking around, seeing the family pictures, their decorating style, books in the cases, kid stuff lying around, especially the kitchenโwhat dishes do they have?โand soaking in a bit of who this family is. Now donโt get me wrong, Iโm not nosy, looking into things I shouldnโt, opening drawers, etc, LOL. Itโs more of a feeling, a privilege and an honor to even be invited. Itโs exciting, it makes me feel connected, more involved in โtheir worldโ (and less of mine), and itโs simply a very fun thing to experience.
Stuffed Peppers
Our friends served stuffed peppers, so it made me think of this recipe today!
Since itโs Monday, and many people eat โmeatlessโ on Mondayโs (thus, #meatless Monday), I recently brought these beautiful quinoa stuffed peppers to a dinner party. And they were a hit!
Are stuffed peppers a beautiful thing? Iโd say this recipe is, but growing up, I wasnโt too crazy about the โbitterโ stuffed green peppers my mama made.
But now, with these gorgeous colored peppers (so sweet), and this quinoa mixture, they are delightful!
Gluten-free
This recipe is from my friend Ginaโs Skinnytaste Cookbook. They are super flavorful, healthy, hearty, and a great dish to bring to a party when you donโt really know other dietary needs. These are gluten-free, and so easy to make!
Bring these the next time youโre asked to bring a dish to a party!
Oh, and this recipe is also a great โside dishโ for any meat recipe, for all you meat lovers!

Get the Recipe:
Quinoa-Stuffed Peppers
Ingredients
- 1/2 cup quinoa, rinsed thoroughly
- 1 cup vegetable broth
- 1 teaspoon extra-virgin olive oil
- 2 garlic cloves, chopped
- 3/4 cup canned crushed tomatoes
- 1/4 teaspoon Kosher salt
- Freshly ground black pepper
- 3 tablespoons grated Pecorino Romano cheese
- 1/2 cup chopped baby spinach
- 2 tablespoons chopped fresh basil
- 1/4 cup shredded whole milk mozzarella cheese, 1 ounce
- 2 large peppers, I used yellow and red
- 4 tablespoons canned crushed tomatoes
- 2 teaspoons grated Pecorino Romano cheese
- 1/4 cup shredded whole-milk mozzarella cheese, 1 ounce
- 1/3 cup vegetable broth
Instructions
- Prepare the filling: Place rinsed quinoa in a medium saucepan. Add the broth and bring to a rolling boil. Reduce heat to low, cover, and cook until the liquid is absorbed, about 15 minutes. Remove the pan from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Preheat the oven to 350 degrees F. Heat a medium saucepan over medium heat. Add the oil and garlic and cook, stirring, until golden, about 1 minute. Add the tomatoes, salt, and pepper to taste, and cook, stirring, for 5 minutes to develop the flavors. Remove the pan from heat, add the cooked quinoa, Romano, spinach, basil and mozzarella.
- For the peppers: Halve the peppers lengthwise and remove the core and seeds. Place the peppers cut-side-up in a baking dish. Fill each pepper with 1/2 cup of the filling. Top each with 1 tablespoon crushed tomatoes, 1/2 teaspoon Romano and 1 tablespoon mozzarella. Pour the broth into the bottom of the dish. Cover tightly with foil.
- Bake until the peppers are soft, about 50 minutes. Remove them from the oven and let cool for 5 minutes before serving.
soooooooooo good. i am usually a filthy, degenerate carnist but loved these so much when my sister made them and they are now a staple
What an awesome idea, I could eat those all day long!
I am totally going to make theseโฆI usually make stuffed peppers as a main dish (also using red, orange or yellow because I donโt like the bitterness of green), but I love this idea as a side.
I too love going in to a home and noticing things and making sure I comment and compliment the hostessโฆeven though they arenโt looking for it, I always pick out one or two things that I love. We take time to make our homes a reflection of us and it means so much when someone takes time to notice and comment.