Quinoa Stuffed Peppers
We did not eat stuffed peppers growing up. The only peppers I really can think of at all that we *might* have consumed were of the finely chopped green variety on our Chef Boyardee homemade pizzas…and I remember not liking them very much. It’s amazing to me now how many things I’ve learned to love as an adult that when I was a kid I would have balked at! I still don’t super love green peppers, but colored peppers…now they’re my jam.
I’ve made stuffed peppers a few times and these last ones are by far my faves! I started with a variety of colored peppers, of course, and added delicious quinoa, chopped onion, parsley, tomatoes, black beans, garlic, and a whole lotta feta. The result is a delicious + healthy meal that gets better as it sits!
If you’ve followed along with any of my food posts, you know that I’m a fan of doubling recipes, and this one is no exception! I was planning to freeze half of the filling for another meal, but I ended up serving it along side other dishes throughout the week. Food prep is so handy, even if you only make a couple of things ahead of time for the week, it will make your days and nights so much easier and you’ll eat a little healthier too!
**I like the peppers to be a bit softer, so I bake longer than the time listed. I also put them under the broiler for a few minutes to brown the tops a bit.
What You’ll Need:
6 large colored peppers
1 ½ cups quinoa, uncooked
3 cups chicken broth
1 lb. ground pork
1 can black beans
2, 10.5oz cans diced tomatoes with green chilies
1 medium white onion, chopped
2 Tbsp. dried parsley
1 Tbsp. garlic powder
Feta cheese, as much as you want!
Preheat oven to 350 degrees F.
Cook quinoa according to package, using chicken broth as cooking liquid.
Sautee chopped onion and add ground pork to brown.
Cut tops off and clean out the inside of the peppers. Arrange (top up) in a 9”x13” glass baking dish lined with parchment paper.
Once quinoa is cooked, add ground pork + onion mixture, black beans, diced tomatoes, dried parsley, and garlic powder to the peppers. Fill to the top and press down to make sure the entire pepper is filled.
Bake at 350 degrees F for 25-30 mins. Add feta cheese and return to the oven and bake for 10 more minutes.
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- 6 large colored peppers
- 1 ½ cups quinoa, uncooked
- 3 cups chicken broth
- 1 lb. ground pork
- 1 can black beans
- 2 10.5oz cans diced tomatoes with green chilies
- 1 medium white onion, chopped
- 2 Tbsp. dried parsley
- 1 Tbsp. garlic powder
- Feta cheese, as much as you want!