Skinnytasteโ€™s Quinoa-Stuffed Peppers are delicous served as a gluten-free main dish for Meatless Mondayโ€™s, or as a side for any dinner party!

cheesy Skinnytaste Quinoa-Stuffed Peppers

Friends, we LOVE Skinnytasteโ€™s Quinoa-Stuffed Peppers for dinner! They are delicous served as a gluten-free main dish for Meatless Mondayโ€™s, or a weeknight meal for the family!

This recipe is from the Skinnytaste Cookbook! [affiliate link]

Quinoa-Stuffed Peppers

Theyโ€™re 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 Skinnytasteโ€™s Bacon-Wrapped Air Fryer Cheesy Jalapeรฑo Poppers, or Turmeric-Roasted Cauliflower! I also love Ginaโ€™s over 400 Healthy Homemade Dinner Recipes!

Ingredients for stuffed peppers

All you need for this easy recipe, are these ingredients:

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  • 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

Quinoa-Stuffed Peppers with cilantro

A dinner invite

Recently, some newer friends invited us over for dinner. Do you know how much I just love that first visit to someoneโ€™s house? I love looking around, seeing the family pictures, their decorating style, books in the cases, kid stuff lying around, especially the kitchenโ€“what dishes do they have?โ€“and soaking in a bit of who this family is. Now donโ€™t get me wrong, Iโ€™m not nosy, looking into things I shouldnโ€™t, opening drawers, etc, LOL. Itโ€™s more of a feeling, a privilege and an honor to even be invited. Itโ€™s exciting, it makes me feel connected, more involved in โ€œtheir worldโ€ (and less of mine), and itโ€™s simply a very fun thing to experience.

Quinoa-Stuffed Peppers mixture with peppers

Stuffed Peppers

Our friends served stuffed peppers, so it made me think of this recipe today!

Since itโ€™s Monday, and many people eat โ€œmeatlessโ€ on Mondayโ€™s (thus, #meatless Monday), I recently brought these beautiful quinoa stuffed peppers to a dinner party. And they were a hit!

Quinoa-Stuffed Peppers before baked

Are stuffed peppers a beautiful thing? Iโ€™d say this recipe is, but growing up, I wasnโ€™t too crazy about the โ€œbitterโ€ stuffed green peppers my mama made.

making Quinoa-Stuffed Peppers in 9 x 13

But now, with these gorgeous colored peppers (so sweet), and this quinoa mixture, they are delightful!

Gluten-free

This recipe is from my friend Ginaโ€™s Skinnytaste Cookbook. They are super flavorful, healthy, hearty, and a great dish to bring to a party when you donโ€™t really know other dietary needs. These are gluten-free, and so easy to make!

Bring these the next time youโ€™re asked to bring a dish to a party!

Oh, and this recipe is also a great โ€œside dishโ€ for any meat recipe, for all you meat lovers!

Quinoa-Stuffed Pepper served with ribs

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Quinoa-Stuffed Peppers

From the Skinnytaste Cookbook.
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 4

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.

Notes

From Skinnytatse cookbook!
Cuisine: American
Course: Main Course
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

a red stuffed pepper with quinoa