Quinoa Stuffed Tri-Colored Bell Peppers

Quinoa is a new staple in my house and we are loving it. This plant food is enriched with healthy amino acids, it’s high in protein and is gluten-free. It is also high in fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and has various beneficial antioxidants. No wonder it’s a popular substitute for pasta and rice, though once you try it, you’re not likely to think of it as a “substitute” again. Quinoa is an easy grain to love.

These stuffed bell peppers can be served as a meatless main dish or as a great side dish. Either way, you are bond to “Wow” your family or guests.

If you want to know more about the benefits of this amazing plant food just watch the video below.


Quinoa Stuffed Tri-Colored Bell Peppers

  • 1 cup tri-colored quinoa
  • 2 cups water or chicken or veggie broth. The broth will give the quinoa more flavor.
  • chopped red onion – to taste (optional)
  • 1/4 cup raisins or cranberries (optional)
  • 1 tablespoon minced garlic (optional)
  • 1 to 2 tablespoons oil for sautéing onion
  • salt and pepper to taste or favorite seasoning – I use Chef Shake
  • 1 cup frozen edamame – soy beans (optional)
  • 1/2 cup olives – chopped (optional)
  • 2 tablespoons to a 1/4 cup of your favorite salsa to add to the quinoa and lightly drizzle on top of the stuffed peppers.
  • 6 bell peppers – multi-color

Depending on what you are serving the stuffed peppers with will depend on what you will add from the list above. For example – I like serving them with Mexican food so I add chopped olives and Roasted Verde Salsa to the quinoa after it’s cooked. The edamame, raisins or cranberries will go in with the quinoa as it cooks.

If using – place oil, chopped onion and garlic in sauce pan and saute.

Add quinoa, salt and pepper or seasoning and broth to sauce pan with the onion and garlic (if using add the edamame, raisins or cranberries to the quinoa) and bring to a boil. Reduce heat to simmer, cover and cook for about 15 minutes.

If using salsa add to cooked quinoa and mix.


Cut tops off peppers and core. Rinse peppers well. Lightly stuff peppers with quinoa. Place in baking dish and if using salsa, lightly drizzle on top of peppers. Cover and place in oven at 350 degrees and bake for 60 minutes.


This recipe is adapted from Manuel Villacorta . Below is his video on how to make Quinoa Stuffed Tri-Colored Bell Peppers.


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