Simple Quinoa Stuffed Bell Peppers for Weeknight Meals
These quinoa stuffed bell peppers are loaded with bold flavor and filling enough to stand on their own. With a few simple swaps, you can make them dairy-free, vegetarian, or vegan, and they always turn out delicious.
For more alpha-gal friendly recipes using ground chicken or ground turkey, try these chicken lettuce wrap, ground turkey pasta, and stuffed jalapeno recipes.
Growing up, stuffed peppers were always one of those “meh” meals for me. My Mom always made them with green bell peppers, which are pretty much the only vegetable I can’t stand because they taste like dirt. The ground beef and tomato sauce filling was relatively okay to my pre-alpha-gal self. But there wasn’t enough tomato sauce (or ketchup) at the table to make the green peppers taste better.
As an adult, I realized that I could use red, yellow, and orange bell peppers instead of those nasty green ones. And after experimenting with a variety of fillings, they became a regular part of my dinner rotation. This quinoa stuffed bell pepper recipe is full of flavor and far from bland. It’s hearty enough to satisfy meat-lovers and easy to adapt for dairy-free and plant-based diets.
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Why You’ll Love This Recipe
- Customizable for any diet. Whether you’re cooking for meat-eating alpha gals, vegetarians, or vegans, this recipe has a variation that works.
- Perfect for meal prep. Make them ahead, reheat later, and enjoy an easy dinner that still tastes freshly made.
- Flavor-packed and filling. With seasoned quinoa, savory tomato sauce, and melty cheese (sub dairy-free, as needed), these peppers are anything but boring.
- No soggy peppers here. Roasting the bell peppers before stuffing ensures they’re tender but still hold their shape.
Key Ingredients for Quinoa Stuffed Bell Peppers
These easy stuffed bell peppers come together with simple, everyday ingredients that deliver big flavor. Below is what you’ll need to make the main version of the recipe. Keep reading for substitutions to make this dish dairy-free, vegetarian, or vegan.
- Bell Peppers. Orange, yellow, or red bell peppers are my favorite. They’re naturally sweeter and roast up beautifully without that bitter aftertaste green peppers can have.
- Quinoa. A protein-rich, healthy grain that soaks up all the flavor from the spices and tomato sauce. Cooking it in broth instead of water adds even more depth.
- Ground Chicken. An alpha-gal friendly alternative to ground beef that still brings plenty of flavor. You can easily swap in ground turkey, if desired. Keep reading for plant-based protein options for vegetarians and vegans.
- Tomato Sauce. Smooth, rich, and slightly tangy, this ties everything together.
- Shredded Cheese. A generous sprinkle of melty cheese on top makes these stuffed bell peppers extra satisfying. This dish works well with shredded cheddar cheese, mozzarella cheese, Monterey Jack cheese, or Mexican blend cheese. For dairy-free or vegan options, just sub your favorite plant-based version.
- Spices. Chili powder, cumin, and oregano add warm, savory depth without overpowering the dish.
Scroll down to the recipe card for a complete list of ingredients and the amounts needed to make this dish.
Sage Advice: Make life easier by cooking a big batch of quinoa ahead of time. Once you know how to freeze quinoa properly, you’ll have a healthy, ready-to-use base for recipes like these stuffed bell peppers.
How to Make Dairy-Free Stuffed Bell Peppers
Use this ingredient list for a dairy-free version of these easy stuffed bell peppers. Then, follow the same instructional steps in the recipe below.
- 4 large bell peppers
- 2 tbsp olive oil, divided
- 1 small onion, diced
- 4 cloves garlic, minced (about 2 tsp)
- 1 lb ground chicken
- 1 ½ tsp chili powder
- ½ tsp ground cumin
- ¼ tsp dried oregano
- salt and black pepper to taste (1 use 1 tsp salt and ½ tsp pepper)
- 1 cup quinoa, cooked
- 1 (15-oz) can tomato sauce
- 2 cups dairy-free shredded cheese, divided (I like Violife Just Like Cheddar Shreds or Mexican Style Shreds)
How to Make Vegetarian Stuffed Bell Pepper
For a vegetarian option, substitute two cans of drained and rinsed black beans for the pound of ground chicken. Then, follow the same cooking steps in the recipe below.
How to Make Vegan Stuffed Bell Peppers
To make these stuffed peppers vegan, use this ingredient list. Then, follow the same steps in the full recipe below.
- 4 large bell peppers
- 2 tbsp olive oil, divided
- 1 small onion, diced
- 4 cloves garlic, minced (about 2 tsp)
- 1 (15-oz) can of black beans, drained and rinsed
- 1 ½ tsp chili powder
- ½ tsp ground cumin
- ¼ tsp dried oregano
- salt and black pepper to taste (1 use 1 tsp salt and ½ tsp pepper)
- 1 cup quinoa, cooked
- 1 (15-oz) can tomato sauce
- 2 cups dairy-free shredded cheese, divided (I like Violife Just Like Cheddar Shreds or Mexican Style Shreds)
How to Make Stuffed Bell Peppers
Once you’ve prepped the ingredients for the regular, dairy-free, vegetarian, or vegan version of these quinoa stuffed bell peppers, they come together quickly. Here’s what you do:
- Roast the halved bell peppers.
- While the peppers are in the oven, sauté onion and garlic, then cook the ground chicken.
- Stir in spices, quinoa, tomato sauce, and some cheese.
- Fill each pepper half with the prepared mixture.
- Top with more cheese and bake until hot and golden.
You can find step-by-step instructions in the recipe card below.
What to Serve with Stuffed Peppers
These quinoa stuffed bell peppers are hearty enough to stand on their own, but they also pair well with a variety of sides if you’re putting together a bigger spread. Whether you’re serving them for a family dinner or meal prepping for the week, here are a few ideas to round out your plate.
- Simple side salad. A crisp green salad with a tangy vinaigrette balances the richness of the filling.
- Black beans. If you make the ground chicken version of this dish (and not the vegetarian or vegan option that subs black beans), a bowl of slow cooker black beans is a great side.
- Garlic bread or dinner rolls. Perfect for soaking up any extra tomato sauce.
- Roasted vegetables. Try zucchini, carrots, or Brussels sprouts for a colorful, nutrient-packed side.
- Fruit salad. A light and refreshing fruit salad adds a touch of natural sweetness to your meal.
- Soup. A light broth-based soup (like vegetable or minestrone) makes a great starter if you’re serving this dish to company.
Storing Leftover Quinoa Stuffed Bell Peppers
Leftover stuffed peppers store and reheat surprisingly well, making them a great option for meal prep or lunch the next day.
Here’s how to store them properly:
- Refrigerator: Place cooled stuffed peppers in an airtight container and store in the fridge for up to 4 days.
- Freezer: For longer storage, wrap each pepper half individually in aluminum foil or plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 2 months.
- To Reheat: Warm refrigerated peppers in the oven at 350°F for about 15–20 minutes or in the microwave until heated through. If frozen, thaw overnight in the fridge before reheating.
No Artificial Intelligence
Every recipe I share has been cooked in my kitchen, photographed by me, and taste tested by my very patient family. No AI-generated slop here! If it’s on Sage Alpha Gal, it’s because I made it, loved it, and would gladly put it on my table again.
Quinoa Stuffed Bell Peppers
Ingredients
- 4 large bell peppers
- 2 tbsp olive oil divided
- 1 small onion diced
- 4 cloves garlic minced (about 2 tsp)
- 1 lb ground chicken
- 1 ½ tsp chili powder
- ½ tsp ground cumin
- ¼ tsp dried oregano
- salt and black pepper to taste 1 use 1 tsp salt and ½ tsp pepper
- 1 cup quinoa cooked
- 1 15-oz can tomato sauce
- 2 cups shredded cheese divided ( cheddar, mozzarella, and Monterey Jack cheese all work well)
Instructions
- Preheat oven to 425°F.
- Slice the bell peppers in half lengthwise and remove the stems, ribs, and seeds.
- Place the peppers on a foil-lined baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with a bit of salt. Bake the peppers for 20 minutes.
- While the peppers are baking, heat a medium skillet with the remaining tablespoon of olive oil. Sauté the diced onion until soft and translucent (about 3 minutes). Add the garlic and cook for an additional minute.
- Add the ground chicken and cook until brown. Drain the fat and move the ground chicken mixture to a medium bowl.
- Sprinkle the cooked chicken with chili powder, cumin, and oregano.
- Fold in the cooked quinoa and tomato sauce.
- Add 1 ¼ cups of shredded cheese and stir until combined.
- Transfer the partially baked peppers to a lightly greased baking dish, discarding any accumulated liquid.
- Divide the chicken mixture evenly among the peppers, stuffing each half until it is full.
- Sprinkle the remaining 1¼ cups of shredded cheese over the top.
- Bake uncovered for 30-40 minutes or until the pepper filling is hot and the cheese is melted and lightly browned.
- Serve hot.
Notes
- Before cutting the bell peppers in half, rotate them 90 degrees from their natural resting position. This will ensure that they are cut open with the widest portion beneath them so the filling doesn’t spill out.
- You can substitute one cup of cooked white rice for the cooked quinoa.
- Pump up the tomato flavor by adding a small can of well-drained diced tomatoes. If you want a little kick, choose diced tomatoes with green chiles.
- I like to cook my quinoa in chicken stock or vegetable broth instead of water for added flavor.
- You can stuff and bake the peppers on the same foil-lined baking sheet used to cook the peppers initially. I prefer to transfer mine to a baking dish so they can be served directly from the oven on the table.
Nutrition
Please Note: Nutrition information is automatically calculated. It should only be used as an approximation.
