Print Recipe Pin Recipe
0 from 0 votes

Quinoa-Stuffed Peppers

Servings: 4
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Course: Main Course
From the Skinnytaste Cookbook.


  • 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


  • 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.


From Skinnytatse cookbook!
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!