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Savory Quinoa Stuffed Bell Peppers: A Gluten-Free Delight!

Savory Quinoa Stuffed Bell Peppers

Are you searching for a hearty and gluten-free main course that is as delicious as it is nutritious? Look no further! Our Savory Quinoa Stuffed Bell Peppers recipe is a perfect solution for those seeking a wholesome and flavorful gluten-free meal. Packed with protein, vitamins, and a burst of colorful veggies, these stuffed peppers will not only satisfy your taste buds but also leave you feeling nourished and satisfied.

Savory Quinoa Stuffed Bell Peppers


  • 4 large bell peppers (assorted colors for a colorful presentation)

  • 1 cup quinoa, rinsed and cooked

  • 1 lb lean ground turkey or your preferred protein alternative

  • 1 cup black beans, drained and rinsed

  • 1 cup corn kernels (fresh or frozen)

  • 1 cup diced tomatoes

  • 1 cup diced red onion

  • 2 cloves garlic, minced

  • 1 teaspoon cumin

  • 1 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • Salt and pepper to taste

  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

  • Fresh cilantro for garnish


  • Preheat your oven to 375°F (190°C).

  • Prepare the Bell Peppers:

    • Cut the tops off the bell peppers and remove the seeds and membranes.

    • Lightly brush the outside of the peppers with olive oil and place them in a baking dish.

  • Prepare the Filling:

    • In a large skillet, cook the ground turkey over medium heat until browned. If you prefer a vegetarian option, you can use plant-based protein or extra veggies.

    • Add diced onions and garlic, sauté until softened.

    • Stir in the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional 5 minutes until the flavors meld.

  • Stuff the Peppers:

    • Spoon the quinoa mixture into each bell pepper, pressing down gently to pack the filling.

  • Cheese Topping:

    • Sprinkle shredded cheese on top of each stuffed pepper for a gooey, golden finish.

  • Bake:

    • Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.

  • Garnish and Serve:

    • Remove from the oven, uncover, and let them cool for a few minutes. Garnish with fresh cilantro before serving.

These Savory Quinoa Stuffed Bell Peppers are a feast for the senses and a celebration of wholesome, gluten-free ingredients. Whether you have dietary restrictions or are simply looking for a delicious and nutritious meal, this recipe is a winner. Enjoy the combination of flavors, textures, and colors in this delightful gluten-free main course!

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