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Quinoa Stuffed Peppers

Quinoa Stuffed Peppers With Broccoli

Yellow peppers stuffed with quinoa, peppers, broccoli and cheese.
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Course: Dinner
Cuisine: American
Diet: Gluten Free
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 5
Calories: 290kcal
Author: Karen Kelly


  • 3 yellow orange or red peppers, cut in half, membranes and seeds removed
  • 2 cups cooked quinoa
  • 1-2 tablespoon olive oil
  • 1 small onion diced
  • 2 garlic cloves chopped
  • ½ cup broccoli chopped small, no stems
  • ½ cup peppers diced
  • ½ cup milk or chicken broth
  • ¾ cup cheddar cheese grated
  • ¾ cup monterey jack cheese grated
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • sprinkle or red pepper flakes
  • salt and pepper to taste


  • Cook quinoa according to package directions. I use a rice cooker.
  • Preheat oven to 350 degrees.
  • Saute chopped onions in 1 tablespoon olive oil for about 6 minutes.
  • Add chopped garlic, peppers and broccoli. Salt and pepper to taste. Cook for about 6-8 minutes watching carefully.
  • In a bowl add the quinoa, milk, cheeses, spices and sautéed veggies. Stir gently.
  • Fill the pepper halves with the mixture. Pack it in tight.
  • Bake for about 20 minutes. Remove from oven and top with cheese. Cook for another minute or two or until cheese melts.


Calories: 290kcal | Carbohydrates: 26g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 299mg | Potassium: 359mg | Fiber: 4g | Sugar: 5g | Vitamin A: 490IU | Vitamin C: 28.6mg | Calcium: 288mg | Iron: 1.9mg
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