Vegetarian Stuffed Red Bell Peppers

Vegetarian Stuffed Red Bell Peppers

37
Lydia 1

"These stuffed peppers are so fresh tasting and healthy. They make a great side dish or a meal on their own."
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Ingredients

1 h 20 m servings 415 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 72.6g
  • 23%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. Halve the red peppers lengthwise. Remove the seeds and ribs, but leave the stem intact so the pepper bowls hold their shape; place cut-side-up into the prepared baking dish.
  3. Toss the chopped apple with the lime juice, olive oil, garlic, parsley, mint, tomatoes, and green onions. Fold in the quinoa, and season to taste with salt and pepper. Fill the cut peppers with this mixture, and fill the baking dish with about 1/4 inch of water.
  4. Bake in preheated oven until the peppers are tender, and the quinoa is hot, about 20 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

37
  1. 45 Ratings

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Most helpful positive review

These are very good. The Granny Smith apples give them nice flavor. I would use 2 cups of water per 1 cup of quinoa though. I didn't use the mint but added a few more spices just to kick it u...

Most helpful critical review

This was OK but a little too sweet between the red pepper, apple, and tomatoes, I ate it and enjoyed it but don't think I'll ever crave it or really want to make it again. I like the idea though!

These are very good. The Granny Smith apples give them nice flavor. I would use 2 cups of water per 1 cup of quinoa though. I didn't use the mint but added a few more spices just to kick it u...

We changed this recipe around a little bit. First we subbed quinoa with Israeli Couscous, however misjudged the yield on the couscous (1&1/3 cup - Standard at Trader Joe's) will probably fill 4-...

Don't expect these to be like the stuffed peppers made with meat--they're not, but they are excellent. I used vegetable bouillon when cooking the quinoa, & added raisins and chopped pecans.

So delicious and prep time was much quicker than indicated. I omitted the mint and used a Jona Gold apple instead. I also added about 1 oz goat cheese and 1/4 cup sunflower seeds. My husband ...

I fix my quinoa 1:1.25. I had 2 very large peppers and didn't use even half the quinoa so will cut by half next time. Cooked the quinoa with 3 cloves of sliced garlic and used Better Than Bouill...

This was OK but a little too sweet between the red pepper, apple, and tomatoes, I ate it and enjoyed it but don't think I'll ever crave it or really want to make it again. I like the idea though!

Very yummy! I cooked the quinoa in broth instead of water and used a can of rotel (tomatoes & chilies) that I drained since i didn't have fresh tomatoes and omitted the mint.....soooo yummy!

These vegan stuffed peppers were sensational! The herb melody added such a kick to the quinoa, especially my fresh mint from the garden. I used both red and white quinoa to jazz up the colour of...

These were sensational. I didn't have any apples so I substituted about a half cup of dried apricots, cranberries and cherries. If I had read other reviews earlier I would have tried the feta an...