Thursday, May 23, 2013

recipe: quinoa stuffed bell peppers

(the husband really loves making decorative flourishes with Sriracha)

Stuffed bell peppers have been done time and time again, but when I stumbled upon a recipe that used quinoa and feta cheese, I was majorly intrigued. After making this a couple times and adapting it to my tastes, I think I have perfected the recipe. Though this is a meatless dish, it is packed full of complete protein from the quinoa and very filling. The cheese gives it a nice flavor but is honestly not necessary, if you're super lactose intolerant or vegan. I'm lactose intolerant but the small amount of cheese in this dish did not bother me in the least. Enjoy! Recipe after the jump.

4 bell peppers
1 cup uncooked quinoa, rinsed thoroughly and/or soaked overnight
2 cups vegetable broth or water (if using only water, try adding a little vegetable bullion for more flavor)
handful of green onions, diced
2 chiles of any kind, depending on how hot you like your food
2 garlic cloves
1/2 cup diced white onion
14 oz. spinach leaves or roughly chopped kale
1/2 cup cilantro, chopped
2 cups of roasted corn kernels (frozen or fresh)
1 teaspoon ground cumin
1 tablespoon coconut oil
1 teaspoon olive oil
handful of crumbled feta cheese
Sriracha, if you're completely addicted to it like we are

1. Cook the quinoa: combine 2 cups of water or broth in a pot with the rinsed quinoa and bring to a boil. Reduce to a simmer, and allow to cook uncovered until all the liquid is absorbed and the white ring of the cooked quinoa is visible (about 30 minutes).

2. In a large pan, add the coconut oil to the pan. When the oil is warmed, add cumin and stir into oil until fragrant, about a minute or two. Add diced onions and chiles, and cook until the onions start to release liquid. Then add the green onions and garlic, stir for 3-4 minutes.

3. Once the vegetables are sauteed, add the corn and spinach, along with a tablespoon of water. If using frozen corn, put the frozen corn in first and allow it to warm before adding the spinach and water. Cook until the spinach is wilted and reduce heat to low.

4. Add the cilantro, quinoa, and feta, and stir together until the cheese is melted. Remove from heat.

5. While stuffing is cooling, prepare the bell peppers. Bring a pot of salted water to a boil and reduce to a simmer. Slice bell peppers in half lengthwise (or cut off the top of the pepper and keep intact otherwise, but I prefer slicing in half). Simmer the peppers in the water for about five minutes. The peppers should be slightly softened but not fully cooked.

6. Preheat the oven to 400 degrees. Stuff the quinoa mixture into the peppers and set in a large casserole dish. Drizzle the olive oil on the peppers. Bake peppers until heated through about 20 minutes. Be careful not to overcook, or the spinach/kale will get dry and chewy. At the end of the baking cycle, switch the heat to broil and lightly brown the tops of the stuffing. Remove from heat and allow to cool slightly before eating.


  1. Mmmm! This sure looks tasty! I love peppers, especially stuffed peppers. I am so glad I came across your blog! I love the design and this post is wonderful! I will definitely be following you n bloglovin. Happy Friday Darling! xx. McKenna Lou

    1. Thank you so much! I am loving all your wonderful projects at your blog! The cork board DIY has been added to my list of things to do :)

  2. This recipe sounds really good. I'll save it and make it someday!