Name: Savory Quinoa-Stuffed Bell Peppers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 4 bell peppers, tops removed and seeds cleaned out; 1 1/2 cups marinara sauce, divided; 1 tablespoon coconut oil; 1 small onion, chopped; 1 zucchini, chopped; 1 cup cooked quinoa; 1 cup mushrooms, chopped; 1/2 teaspoon black pepper; 1 clove garlic, minced; 1 can white cannellini beans, drained and rinsed; 1/2 teaspoon sea salt

Stuffed Bell Pepper

Do peppers need to be cooked before stuffing?

How long does it take to soften peppers in the oven?

Can Stuffed Peppers be Made in a Crockpot?

What kind of rice is best for stuffed peppers?

How do you store and reheat leftover stuffed peppers?

Indulge in a satisfying feast of savory stuffed peppers filled with a hearty mix of quinoa, mushrooms, zucchini, and white beans. Baked to perfection, each bite rewards you with wholesome plant-based protein and delightful textures.

Vegetarian

Mediterranean

Vegan

Gluten Free

Lactose Free

Fresh Vegetables

gram

bell pepper

Pasta Sauces

milliliter

marinara sauce

Oils

coconut oil

onion

zucchini

Grains & Rice

quinoa

Mushrooms

mushroom

Seasonings

black pepper

garlic

Beans & Legumes

cannellini beans

sea salt

Water

Calories

Trans fatty acids

Saturated Fat

Magnesium

Minerals

Phosphorus

Potassium

Copper

Manganese

Selenium

Vitamin E

Vitamins

Thiamin (B1)

Lycopene

Pantothenic acid (B5)

Carbohydrates

Protein

Sugar

Vitamin C

Zinc

Added Sugar

Dietary Fiber

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Sodium

Vitamin A

Riboflavin (B2)

Niacin (B3)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

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Cheesy Turkey and Quinoa Stuffed Bell Peppers

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Sizzling Stuffed Peppers with Beef and Cheese

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Rotisserie Chicken and Cheese-Stuffed Bell Peppers

Savory Quinoa-Stuffed Bell Peppers

Produce

Pasta, Sauces, Grain

Baking Goods

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Preheat the oven to 350 Fahrenheit and prepare a baking dish by lightly greasing it with some coconut oil.

Arrange the prepared bell peppers cut side up in the baking dish.

In a large skillet, heat the coconut oil over medium heat then sauté the onions until translucent, about 5 minutes.

Add the garlic, mushrooms and zucchini to the skillet, and continue to sauté until vegetables are tender, around 6 to 8 minutes.

Stir in the cooked quinoa, cannellini beans, and 1 cup marinara sauce into the skillet. Season with the sea salt and black pepper and mix well to combine.

Stuff each prepared bell pepper with the quinoa filling, then spoon the remaining marinara sauce over top.

Bake in the preheated oven for around 30 minutes, or until the peppers are tender.

Serve the stuffed peppers warm, garnished with some freshly chopped parsley, if you like.

Savory Quinoa-Stuffed Bell Peppers

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