Name: Quinoa Stuffed Peppers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 cup uncooked quinoa ( or rice, thoroughly rinsed and drained); 2 cups reduced sodium vegetable stock (or sub water—slightly less flavorful); 5 large red bell peppers ((or yellow or orange), halved, seeds and membranes removed); 2 teaspoons extra virgin olive oil; 20 ounces spinach leaves (fresh or frozen (if using frozen, thaw and thoroughly press dry)); 3 cloves minced garlic; 1/2 teaspoon dried basil; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 can artichoke hearts ((14 ounces), drained and chopped); 2 tablespoons finely chopped fresh parsley; 1 cup freshly grated part skim Mozzarella (or provolone, or similar melty Italian cheese); 1/2 cup non-fat plain Greek yogurt

Latest chapter in my masterwork to turn spinach and artichoke dip into a healthy dinner: Quinoa Stuffed Peppers!

Spinach Artichoke Quinoa Stuffed Bell Peppers – Easy, budget-friendly, and delicious! @wellplated

No matter what other appetizers are on any given menu, the spinach artichoke dip is a shoe-in for one reason: everyone loves it.

The creamy, satisfying spinach and artichoke filling in these peppers is inspired by the flavors and ingredients of the beloved dip and lightened up with everyday ingredients.

As with my classic Stuffed Peppers, this recipe comes together quickly for dinner tonight and reheats well all week long.

You also can easily freeze leftovers. Future you will be grateful to have this fast, healthy dinner on hand.

Spinach Artichoke Quinoa Stuffed Bell Peppers – An easy and healthy recipe. We can’t get enough! @wellplated

5 Star Review

“Seriously DELICIOUS!!”
— Janet —

How to Make Quinoa Stuffed Peppers

Tender on the outside, gooey and cheesy on the inside, this quinoa stuffed pepper recipe is a marriage of everyone’s favorite appetizer, spinach and artichoke dip, and one of my favorite easy dinners, Italian Stuffed Peppers!

The Ingredients

Quinoa. In a vegetarian stuffed pepper recipe like this one, I prefer quinoa over other grains, as it is a complete protein and makes these an all-in-one meal (like this Mexican Quinoa).

Substitution Tip!

If you don’t enjoy quinoa (or forgot to pick it up at the store) you may swap it for the cooked grain of your choice. Brown rice and farro are two nutritious options.

Vegetable Stock. Used as a cooking liquid to infuse the quinoa with extra flavor.
Bell Peppers. Red, yellow, orange, or green. Choose your favorite and enjoy a daily dose of vitamin C, vitamin A, folate, and potassium.
Spinach. Use fresh or frozen, whichever you prefer. Both are an affordable way to add bulk and nutrition to this wholesome recipe.

Tip!

If you opt for frozen spinach, be sure to fully defrost, rinse, and drain it of excess water prior to adding it to the filling.

Artichoke Hearts. Use either artichokes packed in oil or water for this recipe. (If you have any leftover, try this Spinach Artichoke Mac and Cheese.)
Garlic. Gives the filling a little zip and extra flavor.
Mozzarella. For that perfect, melty finishing touch.
Greek Yogurt. Protein packed and low-calorie, it makes the filling rich and creamy, while keeping the peppers healthy.

Dietary Note

If you would like to make a vegan quinoa stuffed recipe, readers have reported swapping the mozzarella and Greek yogurt for their favorite vegan Mozzarella-style cheese shreds and non-dairy yogurt with great success.

Cheesy Spinach Artichoke Quinoa Stuffed Bell Peppers – Everyone’s favorite dip, turned into a quick and healthy meal! @wellplated

The Directions

Cook the quinoa.
Arrange the prepared pepper halves on a greased baking dish, cut sides up.
Sauté the spinach with the garlic, basil, and artichoke hearts. Mix with the quinoa and remaining filling ingredients.
Stuff the peppers and bake, covered, for 30 minutes. Uncover, top with more cheese, then return to the oven and continue baking until the cheese melts and the peppers are tender. ENJOY!

Dietary Note

As written, these spinach artichoke quinoa stuffed peppers are vegetarian, but you can feel free to add sautéed ground chicken or turkey to the recipe if you like.

Versatility of Stuffed Peppers

Stuffed peppers are the total healthy package. Change up the filling and even the cooking method to suit any taste, timeline, or what you have on hand.

Instant Pot Stuffed Peppers
Grilled Stuffed Peppers
Vegan Stuffed Peppers
Buffalo Chicken Stuffed Peppers
Crockpot Stuffed Peppers
Mexican Stuffed Peppers
Stuffed Pepper Casserole
Greek Stuffed Peppers
Taco Stuffed Mini Peppers from The Well Plated Cookbook.

Storage Tips

To Store. Store leftovers covered in the refrigerator for 2-3 days.
To Reheat. Reheat in a 350 degree oven until heated through, about 20 minutes, or rewarm gently in the microwave.
To Freeze. Store cooked quinoa stuffed peppers in a freezer-safe container for up to 3 months. Defrost in the fridge overnight then reheat as directed above.

Spinach Artichoke Quinoa Stuffed Bell Peppers – An easy to make, healthy, balanced meal! @wellplated

PAIR QUINOA STUFFED PEPPERS WITH

Seafood

Pesto Salmon

45 mins

Slow Cooker

Greek Crock Pot Sloppy Joes

4 hrs 30 mins

Dips

Greek Layer Dip

20 mins

Recommended Tools to Make this Recipe

Skillet. I reach for this quality Staub cast iron skillet almost daily.
9×13 Baking Dish. Perfect for stuffed peppers or a double batch of One Bowl Brownies.
Sauce Pan. 2 layers of aluminum for even heat distribution, which is great for steaming rice and quinoa or cooking pasta.

The Best Cast Iron Skillet

This Staub 12-inch cast iron skillet requires no initial seasoning, and its enamel coating works perfectly on gas or oven stovetops and in the oven too.

Get on AMazon

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ReviewPrint

Quinoa Stuffed Peppers

5 from 17 votes

Quinoa Stuffed Peppers with Mediterranean-inspired vegetarian filling of spinach, artichokes, and Greek yogurt. A delicious, easy recipe!

Prep: 15 mins

Cook: 35 mins

Total: 50 mins

Servings: stuffed halves

ReviewPrint

Ingredients

1 cup uncooked quinoa or rice, thoroughly rinsed and drained
2 cups reduced sodium vegetable stock or sub water—slightly less flavorful
5 large red bell peppers (or yellow or orange), halved, seeds and membranes removed
2 teaspoons extra virgin olive oil
20 ounces spinach leaves fresh or frozen (if using frozen, thaw and thoroughly press dry)
3 cloves minced garlic
1/2 teaspoon dried basil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 can artichoke hearts (14 ounces), drained and chopped
2 tablespoons finely chopped fresh parsley
1 cup freshly grated part skim Mozzarella or provolone, or similar melty Italian cheese
1/2 cup non-fat plain Greek yogurt

Instructions

Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until the liquid is absorbed, about 12 minutes. Remove from the heat, fluff with a fork, then cover and let sit for 15 additional minutes.
Preheat oven to 375 degrees F and lightly grease a 9×13-inch baking dish. Arrange the peppers in the dish, cut sides up.
Heat the olive oil in a large, deep saute pan over medium high. If using fresh spinach, add the spinach in small handfuls, stirring as it wilts down, until you have added all of the leaves. If using frozen spinach, add it in a few larger handfuls, breaking up any clumps of leaves as you go.
To the skillet, add the garlic, basil, salt, and pepper. Let cook 30 seconds, then add the artichoke hearts and cook until warmed through. Remove from the heat. Stir in the quinoa, parsley, 2/3 cup of the cheese, then the Greek yogurt.
Generously stuff the peppers with the quinoa filling. Lightly coat a sheet of foil larger enough to cover the peppers with cooking spray, then cover the dish with foil, spray-side down.
Bake for 30 minutes at 375 degrees, covered, then remove foil, sprinkle the remaining 1/3 cup cheese over the top, and continue baking 5-10 additional minutes, until peppers are cooked to desired tenderness and the cheese is melted. Serve warm.

Notes

TO STORE: Keep leftovers covered in the refrigerator for 2-3 days.
TO REHEAT: Warm in a 350-degree oven until heated through, about 20 minutes, or rewarm gently in the microwave.
TO FREEZE: Store cooked quinoa stuffed peppers in a freezer-safe container for up to 3 months. Defrost in the fridge overnight then reheat as directed above.

Nutrition

Serving: 1stuffed halfCalories: 145kcalCarbohydrates: 19gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 8mgPotassium: 571mgFiber: 4gSugar: 4gVitamin A: 7404IUVitamin C: 93mgCalcium: 171mgIron: 3mg

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Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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Quinoa Stuffed Peppers

5 Star Review