By Cassie Johnston
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Ready in 40 minutes
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I’m not a vegetarian, but I love cooking (and eating!) vegetarian food. When I first started eating healthier, a big tipping point in my journey was deciding that I’d center most of my meals around plants instead of meat. It’s not that I think there is anything wrong with eating meat, but I do think a lot us make meat the focus of our plates too often.
And because we have that hearty, filling, tasty hunk of meat on our plate, we tend to neglect eating good-for-us fruits, veggies, and whole grains. I know when I have something like a hamburger or pork chop on my plate, I’m a lot less likely to fill up on greens or grains. Vegetarian cooking is fun because it flips the script. Veggies become the focus, and it’s a fun challenge trying to make veggies as hearty and filling as a meat-based meal would be.
I know a lot of you struggle with making vegetarian meals feel substantial. Or, if you don’t personally, you might struggle with cooking meatless meals for your family because you’re way sick of hearing “but where’s the meat!?” when you put the plates down on the dinner table. It really is an interesting challenge to satisfy the meat-and-potatoes crowd sans the meat (and in the case of this recipe, without the potatoes either). But I think it’s totally possible!
If you’re struggling to incorporate a Meatless Monday (or meatless any day) into your family’s meal plan, here are a few suggestions I have for you:
If you’re looking for a Meatless Monday dinner option, these Southwestern Quinoa Stuffed Peppers are a great place to start! As I said above, the quinoa and black bean filling is a pretty darn close facsimile to the typical ground beef filling you’d find in stuffed peppers. Packed with cumin, chiles, sweet potatoes, and corn, the filling is chock full of flavor!
These quinoa stuffed peppers are pretty much as hearty of a vegetarian meal you’ll find anywhere. We top ours with avocado, sour cream, chopped cilantro, and a squeeze of fresh lime juice. So good. So good for you.
If you’ve ever struggled with cooking stuffed peppers before (the filling is done before the peppers are or they just take FOR-EVA in the oven), I use a method here that is totally fool-proof! The peppers and filling are cooked separately, and then just brought together at the very end in the oven to melt the cheese and get ooey-gooey perfect. Because I recommend filling half peppers instead of stuffing whole ones, the entire recipe takes only about 40 minutes to make, which, if you’ve ever made stuffed peppers the regular way before, you know is a big reduction in time.
This recipe makes enough filling to fill four of those giant bell peppers that I always see kicking around the supermarket in the summer. If your peppers are smaller, you can freeze the extra filling for future dinners, or use it as a side dish, in burritos, or even just as a tasty lunch! Enjoy.
5 from 1 reviews
These Southwestern Quinoa Stuffed Peppers are a meatless meal that will even satisfy the meat-and-potatoes crowd!
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And so easily adapted to being Vegan, will definitely try!
Yes! I meant to write that in there and forgot! Just leave out the cheese, and it’s totally still delicious and completely plant-powered. I couldn’t stop eating the filling with a spoon. :P
I love stuffed peppers! Such a good way to treat yourself but not break the calorie bank!
I love the fact that you incorporated the nutrition information. I know that isn’t the main focus but for someone who is doing a program like weight watchers it totally makes things so much easier to calculate.
I’ve struggled with making stuffed peppers before due to them turning out soggy after cooking. How do I prevent this from happening?
It’s funny you asked this, because this is a discussion we had while we ate these! Different folks prefer difference crunchiness levels in their stuffed peppers. We like them very soft (and that’s what this recipe will get you). If you like them to have a little bit of bite to them still, just take the pepper out 5-10 minutes earlier (pre-stuffing).
My husband and I made these last night and they were amazing! They’ll be going into the “regular” rotation, which means I’ll make them once a week until he asks for something new. :) Such a great meatless meal that is still completely satisfying!
Woohoo! So glad you guys loved them. :)
These look great! Would it be ok to freeze these?
Do you cook the quinoa before placing it inside the peppers?
Yep! Cook it as directed in Step 3, and then you put it in the peppers.
More clarification please, I came to this recipe from a link in another recipe you posted that describes baking quinoa in bulk and using it in other dishes such as this one. This recipe looks like you wouldn’t cook the quinoa before cooking it with the stuffing. Can I use precooked quinoa in this stuffing or should I not cook the quinoa before cooking it with the quinoa? Thanks!!
For this recipe, I wouldn’t cook the quinoa ahead of time, and would use raw quinoa instead. It will cook through as the peppers cook!
this was amazing! added a coffee and chili powder rub and roasted jalapeño; 1/2 turkey mix & half vegan. Best part is just eating the filling
My sweet hubby won’t eat sweet potatoes. What could I substitute and still stay healthy?
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