Growing up my mom often made stuffed bell peppers. She always filled them with ground beef and rice, they were amazing! Today I’m sharing my own version of this classic dish.
These quinoa stuffed bell peppers are a delicious and effortless meal. The rice in the recipe is swapped with quinoa and instead of ground beef I used tuna. They are healthier but still satisfying and loaded with flavor. Plus they’re gluten-free!
The process is very simple. Cook the quinoa, mix it with the filling, stuff the pepper and bake them. Easy!
To make these quinoa stuffed bell peppers, choose peppers that are fresh and firm with a regular, squared shape. I look for peppers that seem to be flat on the bottom, it helps keep them from falling over once they are stuffed.
You can cut the top off the peppers and stuff them or cut the bell peppers in half length wise. I prefer to cut the top off, I think they look prettier 🙂
I’ve seen lots of recipes where the peppers are blanched in boiling water for a few minutes before stuffing to get them softer. Don’t do this or the peppers will end up too mushy. Just stuff the bell peppers raw and they will turn out just soft enough.
Look at their vibrant colors! Aren’t they so tempting? Enjoy!
Quinoa Stuffed Bell Peppers
Quinoa stuffed bell peppers are a great change from the traditional stuffed bell pepper. A delicious, effortless and full of flavor meal.
- 100 grams (1/2 cup) uncooked quinoa
- 240 ml (1 cup) water
- 2 cans of tuna (160 grams / 5.6 ounces)
- 30 grams (20 olives) black olives pitted
- 1 tablespoon capers
- 1 tablespoon parmesan cheese grated
- 10 grams (1 tablespoon) pine nuts
- salt and pepper
- 4 medium bell peppers any color you prefer
- ½ tablespoon olive oil
- 20 grams (2 tablespoons) cheddar cheese grated
In a strainer, rinse the quinoa well and drain. In a small saucepan, combine the quinoa with water and bring to a boil uncovered.
When it starts to boil, reduce the heat to the lowest setting, cover and simmer for 20 minutes or until the water is absorbed and the quinoa is light and fluffy.
Preheat the oven to 180 degrees C (350 degrees F).
Prepare the filling. In the bowl of a food processor pulse the tuna, olives and capers.
In a large bowl, combine the tuna mixture, quinoa, pine nuts, grated parmesan cheese, salt and pepper.
Stir all the ingredients together.
Wash the peppers, dry and cut the top off. Remove the seeds and membranes.
Stuff the peppers with the mixture and place in a baking dish greased with ½ tablespoon of olive oil.
Put the caps on a baking tray lined with parchment paper and bake together with the quinoa stuffed bell peppers.
Bake until the peppers are tender and the filling is heated, about 20 minutes. Top with grated cheddar cheese and bake for another 5 minutes to melt it.
Serve the quinoa stuffed bell peppers immediately.
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