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

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.

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Vegan

Fresh Vegetables

gram

zucchini

Oils

milliliter

coconut oil

onion

Seasonings

sea salt

garlic

Grains & Rice

quinoa

Beans & Legumes

cannellini beans

Pasta Sauces

marinara sauce

Mushrooms

mushroom

black pepper

bell pepper

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 Salsa Verde Chicken-Stuffed Bell Peppers

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Easy One-Pan Stuffed Pepper Melange

These fresh and zesty bell peppers are stuffed to the brim with a flavorful concoction of rice, succulent chicken, black beans and a mix of cilantro and red onion. Each pepper is coated with shredded cheese and baked to perfection, making an enticing main dish that's not only visually appealing, but also packed full of the vibrant flavors of a traditional fajita.

Savory Fajita-Stuffed Bell Pepper Fiesta

Give your family a delightful treat with these cheesy chicken cheesesteak stuffed peppers. Overflowing with the mouthwatering goodness of chicken, onions, and a mix of colored bell peppers—minus the carbs of traditional cheesesteak sandwiches! Enjoy a satisfying, cheesy bite in every forkful.

Cheesy Chicken Cheesesteak Stuffed Peppers

Treat yourself to these delicious Taco-Fiesta Stuffed Bell Peppers that are both simple to make and loaded with flavor! Bell peppers are filled with perfectly seasoned ground beef and topped with vegan cheese. Once baked, they are garnished with fresh pico de gallo, avocado, and dairy-free sour cream. This dish is paleo, dairy-free, and keto-friendly.

Taco-Fiesta Stuffed Bell Peppers

A delightful, flavorful mix of tender shredded chicken, cheese, and spices nestled within juicy bell peppers, this crowd-pleasing dish is simple yet satisfying.

Rotisserie Chicken and Cheese-Stuffed Bell Peppers

Experience the rich flavors and gooey cheese of traditional lasagna without the carbs by trying these Cheesy Lasagna Stuffed Bell Peppers. This gluten-free recipe is perfect for a delicious and satisfying meal.

Cheesy Lasagna Stuffed Bell Peppers

Savory Quinoa-Stuffed Bell Peppers

Produce

Baking Goods

Pasta, Sauces, Grain

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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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