For me, Sunday mornings usually consist of getting up, having a relaxing breakfast while watching TV and then thinking about what I want to make for dinner. It’s easy to always think back to the same things, but I try to make something new each week because my list of things “to make” is, seemingly, never-ending. This past Sunday, though, I wasn’t in the mood for anything labor intensive, but I knew I wanted something healthy and “homey”. After a little brain searching, I decided I would make stuffed peppers! I’ve made stuffed peppers before, but since I never make the “stuffing” the same way, I figured it would be like trying a new recipe!
The best part of the recipe? It was so easy! As I was making it, I actually thought to myself “wow. Not a lot of chopping or simmering or dishes. Awesome”.
Quinoa, Black Bean, Veggie & Spinach Stuffed Peppers
Ingredients (my recipe makes 2 stuffed peppers)
- 2 Green Peppers
- 1/2 cup quinoa
- 1tbsp minced garlic
- 1tbsp EVOO
- 1/2 cup chopped onions
- 1/4 cup frozen corn
- 1/4-1/2 black beans (drained and rinsed)
- 1/2 cup diced tomatoes
- Big handful of spinach
- 1/2 cup marinara sauce
- Shredded mozzarella cheese (1/4-1/2 cup… or as much or as little as you want!)
1. Preheat oven to 350*. Cut the tops off of the peppers and remove the seeds. Place on a tray and set aside. (Tip: I cut up the tops of the peppers and use that for the stuffing, too.)
2. Cook the quinoa according to the package (1/2 cup quinoa, 1 cup of water, bring to a boil and let boil for about 12-14 mins or until the water has been absorbed). Cut up your onion and pepper tops and sauté with 1tbsp minced garlic and 1tbsp EVOO. I also added a few dashes of white wine… because, well,
wine why not?
3. Rinse your beans and add those, the corn, diced tomatoes (drained) and spinach. Sauté until the spinach has wilted.
(Note: I made way more stuffing than needed… I could’ve made 4+ peppers. whoops. The amounts above should be good for 2 peppers)
4. Add 1/2-1 cup of the cooked quinoa to 1/2-1 cup of the veggie and spinach mixture. Mix together with 1/2 cup marinara sauce and a small sprinkling of cheese (1/8-1/4 cup to keep everything together).
5. Stuff the peppers and top with additional cheese. Bake for 25-30 minutes or until cheese starts to brown. I also broiled mine for 2 minutes to get extra browning 😉
Mmm. Now doesn’t THAT look delicious! What I love about stuffed peppers is that they are a complete meal on their own. Veggies, protein, dairy… Love it!
I had lots of stuffing mixture leftover and have been adding it to salads all week. I also see myself making a quesadilla with it!
Questions for you: What’s your favorite stuffed pepper stuffing? What’s your favorite meal that has all the food groups in it? When do you meal plan?
4 thoughts on “Quinoa, Black Bean, Veggie & Spinach Stuffed Peppers”
Hi Nick, Dad and I have a tendency to overdo the amount of stuffing we make, so we just freeze the extra until the large green peppers come on sale. It freezes well, and is such a quick, easy meal to make. You can also freeze the whole stuffed peppers in ziplock bags, and just take out what you need. Great pics of your recipe! Mom
That’s a great idea! I’m always looking for fast meals!