Sweet Remedy

Quinoa and Bean Stuffed Peppers

I didn’t always like vegetables. I was completely crazy, I know.  My Mom would make stuffed peppers and I always turned my nose up at them. I didn’t care for them. I tried them again when I started to become more open to things that were healthy for me and they weren’t half bad! I thought I could do it better though so I attempted to top my mom. Sorry mom! Instead of using ground beef, white rice and that chili stuff she puts in there I filled them with quinoa, beans, Colby jack cheese, tomatoes and carrots! You know, I’m not all that into meat so I wanted to make this vegetarian.

The vegetarian version trumps my Mom’s meat filled peppers. Sorry Mom, you know I love your cooking! Another difference is that I used sweet warm colored peppers and she opts for the green variety. Let me clarify, there is nothing wrong with my Mom’s version, this is just damn good. I bet she will even agree as she wanted seconds! I brought these babies in as my lunch one day and shared with my coworker, Judy. She seemed to really enjoy them so I sent her home with two and her daughter had to let me know how great they were.

If you read my posts regularly you will know that I’m taking a summer photography class and recently I learned how to omit things from images. I already kind of knew this trick but I could never get it right. With a few adjustments I was able to get rid of a piece of a white napkin that was peeking out underneath the red in the very first picture on this post. I feel like I’ve cheated but it was really nagging at me. I still want to try to not have to edit things like that. I like to keep my pictures as close to the originals as possible. I hope you don’t hate me now for getting rid of that napkin. It was teasing me, I’m sure you understand.


Quinoa and Bean Stuffed Peppers

Yield: 8


2 large red bell peppers
2 large orange bell peppers
2 large yellow bell peppers
2 Tbs. olive oil
1 medium onion, finely chopped
3 large carrots, chopped
1 Tbs. ground cumin
2 cloves garlic, minced
1 large tomato, diced
1 15-oz. can black beans, rinsed and drained
1 15-oz. can red beans, rinsed and drained
1 cup quinoa
2 cups water
1 ½ cups grated reduced-fat Colby jack cheese, divided
1/2 cup vegetable stock


Cut lengthwise and remove the insides of your red, orange and yellow bell peppers. Set aside.

In a medium sized saucepan, heat the olive oil on medium-low heat and add the onions. Cook until almost translucent (about 3 minutes) and add the chopped carrots. Add the cumin and garlic and cook for another minute. Add your chopped tomato and cook for another 5 minutes.

Stir in the beans, quinoa and water. Cover and bring to a boil. Reduce heat to low and let the mixture simmer for about 20 minutes. Add 1 cup of the Colby jack cheese and stir.

Preheat your oven to 350°F. Fill each half of the peppers with the quinoa and black bean mixture. Pour the vegetable stock on the bottom of the baking dish. Place the filled peppers in a baking dish. Cover (with lid or foil) and bake for 45 minutes to an hour. Remove from oven and top with the remaining cheese. Bake for another 10 minutes or until cheese begins to melt and brown.

Adapted from: vegetarian times

    Pin It

11 Responses to “Quinoa and Bean Stuffed Peppers”

  1. #
    Jackie — June 1, 2012 at 1:56 pm

    I know I’m late to jump the quinoa bandwagon, but having just recently discovered how good this grain is, this recipe is a perfect recipe for me to try this weekend. Thanks for sharing!!
    Looks delicious.

  2. #
    Lynna — June 3, 2012 at 7:06 pm

    I’ve never had quinoa before, but this looks so tasty! I love peppers! 🙂

  3. #
    Sandi — June 4, 2012 at 7:48 am

    Maybe I can get my husband to try quinoa one more time with this recipe. We’ve tried it several ways and maybe I just had bad luck with the recipes I picked (although they all had good reviews), but we found the quinoa to be so bland as to be nearly tasteless, enough so that DH didn’t even want to eat the leftovers which is unheard of.

    • Samantha replied on — June 4th, 2012 at 8:01 am

      Give it a try! You can’t even really notice it in the mix. Let me know if you do try it and what he thinks. I wouldn’t even tell him its in there, see if he notices. 🙂 hahah

  4. #
    Lauren — June 8, 2012 at 4:26 pm

    My sister recommended this recipe and I’m planning to give it a try. However, I don’t see what temperature the oven is supposed to be set at for baking. Can you please let me know?

    • Samantha replied on — June 8th, 2012 at 6:20 pm

      Thanks for pointing that out to me, Lauren! I have fixed it (It is 350°F!)

  5. #
    katie — June 12, 2012 at 9:33 am

    I’ve yet to try quinoa. I have some in my pantry and I guess you could say I’m scared of it! I don’t know why!!??! I think this might be the perfect way to slowly introduce myself to it!

    • Samantha replied on — June 12th, 2012 at 10:19 am

      use the free quinoa we got at FBF! 😀 I’m scared of yeast so I understand!


  1. Pingback: Sweet Remedy » Happy Thanksgiving!

  2. Pingback: Sweet Remedy Black Bean Breakfast Tacos with Egg, Mushroom, Spinach and Quinoa for Brunch Week » Sweet Remedy

  3. Pingback: Garden Vegetable Tortellini Soup with Alphabet Pasta - Family Traditions #2 » Sweet Remedy

Leave a Comment