Stuffed Quinoa Peppers

We keep hearing that quinoa is a great grain alternative but I had no idea how versatile it was until I stumbled upon several quinoa recipes. Originally I found this recipe from but have adapted due to the quantity.


  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 3 oz.. fresh baby spinach
  • 1 carrot finely grated
  • 3 or 4 large bell peppers
  • 1 poblano pepper, diced
  • 1/2 cup uncooked quinoa
  • 1 cup of chicken broth
  • 1 can (15 oz.) diced tomatoes, drained, liquid reserved
  • 1 can black beans, rinsed and drained very well
  • 1 Tbsp. cumin
  • 1/2 cup shredded Mexican or mozzarella cheese
  • Grated parmesan cheese


Rinse and cook quinoa according to directions but substituting the water with chicken broth for more flavor. Meanwhile, begin preparing your veggies.

In a large skillet, sauté onion for 5 minutes over medium heat then add cumin and garlic, sautéing for another minute.
Stir in spinach, drained tomatoes (pour remaining liquid into bottom of a large baking dish). Cook 5 minutes.
Stir in black beans, poblano pepper, cooked quinoa and carrots. After liquid begins to soak up, stir in cheese. Meanwhile preheat your oven to 350.
Prep bell peppers for stuffing by cutting in half lengthwise and removing all seeds and white flesh. Fill each pepper with a heaping amount of stuffing mixture, packing it down, and place in baking dish.
Cover, allowing to bake for 1 hour.

Uncover and sprinkle peppers with grated parmesan cheese to your liking. Bake uncovered for 15 minutes and enjoy! If stuffing appears to be dry, drizzle remaining juices.

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