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Vegetarian Stuffed Peppers (Meatless Monday Series)

Vegetarian Quinoa Stuffed Peppers

yield: 6 SERVINGS

prep time: 15 MINUTES

cook time: 10 MINUTES

total time: 25 MINUTES

Ingredients

  • 6 bell peppers
  • 3 cups quinoa, cooked
  • 1/2 cup summer squash, chopped
  • 1/2 cup zucchini, chopped
  • 1/2 cup onion chopped
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 can black beans, drained
  • handful of cilantro, chopped
  • 2 teaspoons cumin
  • salt & pepper to taste
  • 1/2 cup shredded Manchego cheese
  • extra cilantro for garnish, if desired

Directions

1

Preheat the oven at 375 degrees.

2

Cut the tops off bell peppers and trim the insides. Place on an oven proof pan and drizzle peppers with a little olive oil and salt and pepper.

3

Roast for 20-30 minutes at 375 degrees until skin is tender. While peppers are roasting, rinse and cook your quinoa on the stove using one cup dried quinoa to two cups water.

4

Heat a skillet with olive oil and cook chopped onion, zucchini, squash, and garlic until tender – about 10 minutes. Add cooked quinoa, black beans, and cilantro to vegetable mixture. Season with cumin and salt & pepper to taste.

5

Spoon mixture into peppers and divide shredded cheese on the top. Place back in oven for another 5-10 minutes to melt cheese.

6

Top with additional cilantro if desired. If you have additional quinoa mixture, serve it on the side.

Brought to you by Hip2Save.
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meatless recipe hip2save

Looking for an easy to make and satisfying meatless and gluten-free meal? Try these mouthwatering quinoa and black bean stuffed bell peppers! They feature fresh veggies, lots of flavor, and are topped with melted Spanish Manchego cheese.


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Vegetarian Quinoa Stuffed Peppers

yield: 6 SERVINGS

prep time: 15 MINUTES

cook time: 10 MINUTES

total time: 25 MINUTES

This is an easy low carb recipe will lots of flavor and fits the vegetarian lifestyle. Great crowd pleasing recipe too!

Ingredients

  • 6 bell peppers
  • 3 cups quinoa, cooked
  • 1/2 cup summer squash, chopped
  • 1/2 cup zucchini, chopped
  • 1/2 cup onion chopped
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 can black beans, drained
  • handful of cilantro, chopped
  • 2 teaspoons cumin
  • salt & pepper to taste
  • 1/2 cup shredded Manchego cheese
  • extra cilantro for garnish, if desired

Directions

1

Preheat the oven at 375 degrees.

2

Cut the tops off bell peppers and trim the insides. Place on an oven proof pan and drizzle peppers with a little olive oil and salt and pepper.

3

Roast for 20-30 minutes at 375 degrees until skin is tender. While peppers are roasting, rinse and cook your quinoa on the stove using one cup dried quinoa to two cups water.

4

Heat a skillet with olive oil and cook chopped onion, zucchini, squash, and garlic until tender – about 10 minutes. Add cooked quinoa, black beans, and cilantro to vegetable mixture. Season with cumin and salt & pepper to taste.

5

Spoon mixture into peppers and divide shredded cheese on the top. Place back in oven for another 5-10 minutes to melt cheese.

6

Top with additional cilantro if desired. If you have additional quinoa mixture, serve it on the side.

Brought to you by Hip2Save.

Hip2Save How to make stuffed peppers

Some of our Favorite Meatless Recipes!

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Lina (lina@hip2save.com) is an amazing content creator at Hip2Save! She loves cookingthrift store shopping, and DIY projects.


Join The Discussion

Comments 23

  1. justme

    those look really good! where do i get Manchego cheese? I’ve never heard of it before. I’m liking meatless Mondays!

    • Lina (Hip's Modern Martha)

      Costco has it, usually with the specialty cheeses in the deli of regular grocery stores too.

  2. Lisa

    Sounds great for me. I’m vegetarian.

  3. mel

    Ohhh, I have all the ingredients except for the peppers! My local grocery has green peppers on sale 3/$1, so as soon as the kids get home from school I’m going to get some to make tomorrow. I bought zucchini & squash yesterday for veggie alfredo tonight, and these suckers are huge! I can use half of each and save for the other halves for this recipe.

    Will these freeze well? Thinking about making 12 and freezing the rest for one of those days I don’t feel like cooking!

    • Katie

      I’ve found that freezing peppers doesn’t work too well since they loose their crunch but you could freeze the filling. Then just defrost and stuff it into fresh peppers.

    • e

      I freeze them all the time! They’re baked anyway, so why would they need to be crunchy?

    • tanya

      Green peppers dont taste as good as red ones. I love stuffed peppers, but with green peppers they don’t taste as good

      • jessie

        So funny, I find the opposite to be true! But I really prefer to use yellow peppers.

    • Nina

      Mel, can you please share your recipe for veggie Alfredo? We are vegetarian and always looking for new recipes. My kids love ravioli with Alfredo sauce

  4. Lindak

    These look great!

  5. Monika

    Love this.

  6. Lisa

    Good for meatless Fridays during lent!

  7. jiggi

    Looks great. I am a vegetarian and I like to cook them in the bed on tomato soup (the campbell condense soup not too diluted) It gives them moisture and a different taste. Pour the soup on top of the pepper before putting the cheese and at the bottom of the peppers in the pan.

    • jessie

      That sounds delicious!

  8. jhnicole

    Love it.I have been Daniel fasting and eat all these foods.peppers are my fav and the black beans.thank you

  9. FosterMom

    Just a note for any vegetarians, manchego cheese traditionally uses animal rennet.

    That being said, a great recipe that would work with many different cheeses or soy cheese.

    • Lina (Hip's Modern Martha)

      Oh really, yes cheese can easily be substituted to your favorite . Thanks for sharing

  10. td

    MMM…love stuffed peppers! if you dont have time to chop up all these yummy ingredients, but still want a healthy stuffed pepper, i use a Quinoa/garbanzo bean mix from Trader Joes called Harvest Grains Blend. Just cook it, put in a green pepper (or straight into a casserole dish with chopped bell peppers if you want it even quicker for a less fancy dish!!) and top with any shredded cheese you have around. It is delicious!

    • Lina (Hip's Modern Martha)

      Oh nice! I love that blend too

  11. J

    Yum!! Thank you!!

  12. greenmindvegheart

    As a life-long vegetarian, I am so happy hip2save is participating in meatless Monday! Thank you for sharing this with us–looks delicious!

  13. Annie

    Also, quinoa can be cooked in the rice cooker. I do it all the time.

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