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

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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.”

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 DinnerCreamy 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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  • 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


  • 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.
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Ham Quinoa-Stuffed Peppers with Peas Recipe