Mexican Quinoa Stuffed Peppers

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Wood platter filled with gluten-free vegan Spanish Quinoa Stuffed Peppers

The stuffed pepper.

It’s a beautiful thing, no?

So, why had I never attempted it?

Things had to change.

Bowl of ingredients for making Spanish Quinoa Stuffed Peppers for dinner

This recipe was inspired by my ongoing love for Mexican food and my desire to create more plant-based, substantial entrees.

The trouble with eating less animal products is you can sometimes feel less full. But not so with these stuffed peppers! They’re hearty, filling and oh-so flavorful.

Origins of Stuffed Peppers

Stuffed peppers are enjoyed around the world- in places such as Spain, India, Tunisia, Hungary, Denmark, and more! In each of these places, they’re prepared with different ingredients and methods. You can learn more about the variations and history of stuffed peppers here.

Our recipe is a plant-based take on the concept, inspired by ingredients and flavors common in Mexican cuisine.

Baking sheet filled with protein-rich vegan Spanish Quinoa Stuffed Peppers
Wood platter filled with Spanish Quinoa Stuffed Peppers topped with sliced avocados

Bonus? They’re simple, requiring just 10 ingredients you likely have on hand right now.
The filling is so delicious on its own – loaded with quinoa cooked in vegetable stock, smoky spices, black beans and corn – but it becomes even more delectable once its stuffed into sweet bell peppers and roasted to perfection. Swoon!

I think you guys are going to LOVE these peppers! They’re:

SO easy to make
Super flavorful
Hearty
Filling
Healthy
& Versatile

We enjoyed these recently for breakfast, but they could really be great for any time of day! I think they’d be especially ideal for entertaining meat eaters and vegans alike, since they’re so filling and flavorful. You know they’re good when they’re hungry-husband approved (ftw)!

If you make this recipe, let us know. Leave a comment, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see. We LOVE seeing what you come up with. Cheers, friends!

Close up shot of our Spanish Quinoa Stuffed Peppers recipe with sliced avocados and red onion

Mexican Quinoa Stuffed Peppers

Amazing Mexican-inspired quinoa stuffed peppers made with just 10 ingredients! Simple, flavorful, full of protein and fiber, and entirely vegan and gluten-free!
Author Minimalist Baker
Print
Cutting board of Spanish Quinoa Stuffed Peppers topped with avocado, cilantro, and onion
4.92 from 247 votes
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings 4
Course Entrée
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

PEPPERS

  • 1 cup quinoa or rice (thoroughly rinsed and drained)
  • 2 scant cups vegetable stock (sub water, but it will be less flavorful)
  • 4 large red, yellow, or orange bell peppers (halved, seeds removed)
  • 1/2 cup salsa (plus more for serving)
  • 1 Tbsp nutritional yeast (optional)
  • 2 tsp cumin powder
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp garlic powder
  • 1 15-ounce can black beans (drained // if unsalted, add 1/4 tsp sea salt per can)
  • 1 cup whole kernel corn (drained)

TOPPINGS optional

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 all liquid is absorbed and quinoa is fluffy – about 20 minutes.
  • Preheat oven to 375 degrees F (190 C) and lightly grease a 9×13 baking dish or rimmed baking sheet.
  • Brush halved peppers with a neutral, high heat oil, such as avocado oil or refined coconut oil.
  • Add cooked quinoa to a large mixing bowl and add remaining ingredients – salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
  • Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
  • Bake for 30 minutes covered. Then remove foil, increase heat to 400 degrees F (204 C), and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.
  • Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350-degree F (176 C) oven until warmed through – about 20 minutes.

Video

Notes

*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 311 Carbohydrates: 59 g Protein: 14.4 g Fat: 3.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 498 mg Fiber: 11.5 g Sugar: 8.2 g
Big platter of our easy-to-make Spanish Quinoa Stuffed Peppers recipe

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  1. Boyan Minchev says

    I’ve eaten similar to this dish in Spain this summer. I will definitely try to cook this stuffed peppers they look delicious :) Thank you for sharing this recipe with us.

  2. Amanda says

    These were pretty good! think they could have used a bit more flavor, but were helped along by some guac and pickled jalapeños! I used thawed Birdseye C&W Ultimate Southwest Blend (corn, black beans, poblanos and roasted onion) in place of the beans and corn. I used a mild salsa with pickled peppers, next time I think a medium would give the flavor I was hoping for. Great base recipe!

  3. Anna says

    I just finished devouring this and it was amazing! I used quinoa and added vegan mince for some more extra protein. I also ran out of garlic powder so I added a bit of fajita spice mix and it turned out incredible.
    Will definitely be making this over and over again!

  4. Suzanne says

    I make these stuffed peppers regularly! We absolutely love them. I add one can of green chilis and serve them with refried beans. In fact we’re having these tonight! Thanks for the great recipes! Sb

  5. Michelle says

    Just made these and they’re incredible!! Served with cilantro avocado cream. One thing is I used more salsa and i had enough filling to stuff 7 peppers (14 halves). A pleasant surprise :)

  6. Lauren says

    Oh, Dana. Thank you for your wonderful recipes. :) We tell everyone we know about your website and cookbook; Both have made our vegan dinners so much easier!

    These peppers were great! I made a double batch and had some filling leftover. After a few days sitting in the fridge, I decided to heat it up in some vegan cheese (Earthbalance, nooch, paprika, garlic, cayenne,salt), and it was the most amazing thing ever. Drizzled it on some tortilla chips and then licked the bowl clean.

    Thanks for all you do!

  7. Robin says

    I LOVE bell peppers. Unfortunately, my husband doesn’t. Any suggestions on using something other than bell peppers? Zucchini, maybe? Mushrooms? Anything else? I’m not sure how those changes would affect (if any) the cooking temps/times?

    Keep all these AWESOME recipes coming!!

  8. Jodie Mulford says

    My husband stumbled upon this yesterday and we decided to have it for dinner the same day! We we’re so very pleased with how it turned out AND how filling it was (adjusted the recipe for two).
    I already had some pre-cooked quinoa in the refrigerator so we didn’t require the vegetable stock, none the less, a delicious recipe! I will be posting this to my site and tagging #minimalistbaker all over the place~ Thanks for sharing! :-)

  9. Ashley says

    So good! We topped the second serving with Trader Joe’s vegan cream cheese to give a bit of a sour cream kick and because it was here, and it really worked. Will definitely make again.

  10. Patricia says

    Made these last night for dinner! So easy and so yummy! Even better for today’s lunch. Will be making these on a weekly basis now that the chilly temps have set in.

  11. nicole says

    Very flavorful! I cooked the quinoa in “Better than Bouillon” which was an amazing choice. I would recommend tasting as you add the chili powder, it was WAY spicy. I could tolerate it but I would have preferred a bit less.
    Beware of the Chili Powder!!

    Thanks for the recipe

  12. Jennifer Murov says

    Tonight was the third time I made these and I did so because my family asked for them. My 16-year-old took a selfie and put it on Instagram. I make it exactly as stated and it is a amazing every time. I will make it again and again.

  13. Jackie H says

    oh my goodness, I made these last night for dinner ‘cos I had bought peppers and was uninspired about what to do with them – holy peppers it was goooood! I am eating the leftovers for lunch right now. This is definitely a new favourite recipe and will be made again and again. So easy, tasty and nutritious at the same time. Thanks, Dana!

  14. Rachel says

    I’m addicted to this recipe! I had never made stuffed peppers before this recipe. I actually cooked up black beans using a recipe, and used some pico de gallo that I had sitting around. The results were fantastic. I can’t wait to make this again. I want to become vegan, and now I have a staple recipe. Thank you!

  15. Cynthia G. says

    Made these stuffed peppers and they were great. I also topped with the Cilantro Dressing which is also awesome. My daughter and I ate the leftover dressing with raw veggies. Thanks Dana!

  16. Jenn says

    I made this thinking “my kids hate quinoa. They’re never gunna go for this”. Guess what? They LOVED it! Asked for a second helping, even! So tasty! And apparently I used peppers on the smaller side, so I had a lot of filling left over, so we all fought over who was going to eat the leftovers the next day for lunch. Good stuff! Thanks so much ?

  17. Renee says

    I love this recipe and have been making it to bring to friends’ homes as an alternative to the “lasagna” comfort food for a family after surgeries, babies being born, etc. Do you have any advice for me to share on freezing if a friend was not able to eat it right away?

  18. Tee says

    Just made this the other day and it turned out great! I was missing a couple ingredients so I used kidney beans instead of black beans and I had no salsa so I used a very mild bruschetta and pepper paste instead and it turned out delicious!

  19. Kassondra says

    How long should I bake them for if I use mini bell peppers?

    Btw you are a HUGE reason why I had such a lovely diet transition to veganism! I can easily follow the instructions because of how clear you are. Thank you for doing this!

  20. Gloria says

    So delicious, healthy and pretty at the same time, perfect for guests! Thank you so much for this great recipe =)

  21. Jennifer says

    I went out on a huge limb (for me) and made this dish for my book club – full of smart, foodie women. Oh my, we all loved them, including my husband (acting as waitstaff) who wondered what kind of meat I used. My cardiologist has recommended two meat free days a week, as a way to bolster our HDL and lower our LDL painlessly, and these delicious stuffed peppers will be in the rotation. Changes – I doubled the recipe, used two ears of fresh corn, didn’t use any of the cilantro (wasn’t sure who didn’t like it so thought it better to leave it off). Wonderful, easy, fun to make recipe. Thank you !

  22. Jennifer Annan House says

    I went out on a huge limb (for me) and made this dish for my book club – full of smart, foodie women. Oh my, we all loved them, including my husband (acting as waitstaff) who wondered what kind of meat I used. My cardiologist has recommended two meat free days a week, as a way to bolster our HDL and lower our LDL painlessly, and these delicious stuffed peppers will be in the rotation. Changes – I doubled the recipe, used two ears of fresh corn, didn’t use any of the cilantro (wasn’t sure who didn’t like it so thought it better to leave it off). Wonderful, easy, fun to make recipe. Thank you !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ash! I would pop them back in the oven and cook till warm and they should be good!

  23. Cole the part time Vegan says

    These are the bomb! I make them every week and make sure there are enough leftovers for lunches the next day. Five stars

  24. Lonnie Facchina says

    Hi Dana… I made these a few nights ago and finished them tonight. They were delicious each night and didn’t lose any flavour in being reheated. I made vegan sour cream (soaked cashews, lemon juice, apple cider vinegar and garlic powder) and – from Oh She Glows cookbook, a walnut taco meat (walnuts, oil, cumin, chili powder salt and cayenne) to put on top of the stuffed peppers and thought it was such a good combo that I had to share! Love your recipes… thank you for sharing!

  25. Cat says

    I needed lunch and hadn’t gone grocery shopping, but luckily had most of these ingredients! These are great. Used green peppers, omitted nutritional yeast, and added some cumin-flaked gouda that was sitting around and needed to be eaten. Topped with fresh tomatoes, served with tortilla chips. Delicious, easy, nutritious, and a great way to use quinoa. Thanks!

  26. Meg says

    I really look forward to trying this recipe… do you think I could make them a day ahead before baking in the oven? Instead of reheating as leftovers with the fear they could dry out? Thanks!

  27. Emily says

    Loved this recipe! I used fresh garlic instead of garlic powder, and sautéed it with onion before adding it to the quinoa mixture. I also melted non-dairy cheese on top after removing the foil. So good and so easy, and my whole (non-vegan) family loved them too!

  28. Sonia says

    I made this recipe today. Oh my God!! It was delicious!! I used rice instead of quinoa cause I had leftovers, but it was a hit. I also made guacamole to combine… glorious!! Thank you!!!

  29. Erica says

    Made this last night for guests and got RAVE reviews!! Love all of the recipes I’ve ever made from your site. Keep up the great work!!

  30. Emilie says

    I made this recipe with slight modifications and it was good. I boiled 2 spicy Italian sausages and chopped them into quarter pieces. I cooked them in olive oil, then added the black beans and corn (I would have added some onion if I had any). Then, I added the spices, and the salsa (I ended up using the whole jar). Added the quinoa and cilantro.

    Final result: a success. Thanks for the recipe.

  31. Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

    Hi Abbe, The recipe is just best in that time frame, but should keep for up to a week in the fridge. Hope that helps!

  32. Giselle says

    These are amazing. We are meat-eaters and I usually make stuffed peppers with ground beef, but this is better. I will add this to the supper rotation!

  33. Anthony says

    This is a delicious recipe, full of flavor. I like to add some chopped chipotle peppers in adobo sauce for extra flavor and more kick. I usually use the filling for tacos!

  34. trinda says

    Loved this recipe, really simple ingredients and easy to put together and cook. I was missing the corn, avacado and cumin, which I promptly went out and purchased. I have to say smelling the cumin got me all excited to try it again with everything ?

  35. Marissa Santos says

    These are absolutely amazing!!!!! Looking to incorporate more vegan food into my diet, and this was a home run.

  36. Debbie Fournier says

    I made this and it was awesome… I believe the calorie count is for 8 servings rather than 4 however.

    Thank you for posting this!

  37. Rebecca T White says

    Hi there,

    Do you have the nutritional values for this meal? It’s one of our go-to weeknight meals, we love it!

  38. Genevieve L says

    I just made this recipe and they were amazing!! Very delicious and easy to make.
    I used black eyed peas since I didn’t have black beans and the result was wow!

  39. Frank Carvella says

    Made these for dinner last night and they were AWESOME. I did have more stuffing than needed to do fill the peppers. The creamy cilantro dressing suggested in the toppings section was an excellent topping.

  40. Darla Pickles says

    These were awesome! Very delicious and super filling. I hate cooking but my husband loves it. Another bonus of this recipe is that I was able to help despite my aversion to the kitchen. I cooked the quinoa and mixed it with the other ingredients so when my husband came home, he only had to stuff them and bake them. I got major points for finding the recipe and prepping the meal.

  41. Brynn says

    I’ve made these twice already! So good! Both times I added soyrizo (and skipped the spices since it adds a lot of flavor). They were great! Thanks for the recipe!

  42. Katie says

    So I’ve made this twice so far (it’s actually in the oven right now!) and have loved it every time. Its a very versatile recipe because you can add what you have in the fridge – this time I didn’t have corn, but I had mushrooms I wanted to use up, so I sautéed them and added them to the mix.

    For people who eat dairy, I recommend mixing some cheese into the mixture. It works better than putting it on top (otherwise the cheese slides off when you try to eat it!)

    I do have one question – I have run out of quinoa but have lots of other grains on hand. I know rice would be an easy substitute, but what about other grains? I have pearl barley, millet, and wheat berries that I need to use in more recipes… which one would you recommend? (I realize this is an older post, but I’d love your opinion!)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie! So glad to hear that you’ve found a recipe favorite! I have not tried substituting here, but think that pearl barley and wheat berries should work just fine! If you give it a try, let me know how it goes!

  43. Cathy Gardner says

    Made this tonight, exactly per recipe, w/o optional nutritional yeast. It was superb – really fresh, very flavorful, great texture and on the table in a little over an hour! We are developing a new list of go to recipes as we continue to transition from a largely meat/chicken centered diet to a majority of vegetarian meals. We are finding that it takes just a bit more time and planning to prepare vegetarian dinners, but they are equally or more flavorful and healthier too!! Thank you for this new favorite!

  44. Clare says

    The combination of garlic and sweetcorn is a bit dodgy, maybe because I used rice? Anyway, it wasn’t my finest culinary hour…

  45. Laura says

    Hi Dana! I brought a double batch of these to a potluck dinner for my work. I just got the job and it was my first time meeting a lot of my colleagues. I wanted to bring something great, and the peppers were an absolute HIT! I could not have asked for a better outcome and I followed your recipe exactly. As someone who cares a lot of wellness and nutrition, these were truly the perfect choice! Your recipes are always spectacular and bring me a lot of joy (made your chickpea shakshuka last week and was in love!). Thank you so so much for all that you do… I am a huge fan :) Sending love your way.

  46. Alissa says

    Hi Dana! I’m thinking of serving these at a dinner party. What would you recommend serving with them to make a complete meal (or at least one that seems more complete to meat-eaters)? Thanks!

  47. C Mitchell says

    Great stuffed peppers! My husband even said, “These are good… much better than I thought they would be!” (This is coming from someone who believed stuffed peppers must have meat in them!)

    I made a few modifications: I sauteed some onions and garlic for the filling. I also blanched the peppers in boiling water for 5 minutes or less, which made the baking time was only 35 minutes.

  48. Judy says

    Very good. As Halloween occured on Meatless Monday this year I needed a filling for my Jack ‘O Lantern carved orange peppers and this filled the bill.

  49. TirnanOg says

    I made this last night for a dinner date and it tasted great! I added a bit more salsa to make the filling juicier, as my oven tends to dry out dishes. The preparation is very easy and quick and the filled peppers make a great second day midday meal which can be eaten cold and with your hands. I’ve noted down this recipe for future use!

  50. DIF says

    I had to modify- and I made jac-o-lanterns of orange peppers….but end results were cute and yummy! I set stuffed peppers in tray w/ chicken and sausage to roast. I modified ingredients a little but kept the overall theme. I’d do it again!!! Thanks.

  51. Deborah Thibeault says

    Made these last night and they were delicious, filling and the presentation was so pretty and colorful. I used half quinoa and half brown rice, added some chopped zucchini (I microwaved briefly to soften) and oregano. Placed shredded Mexican blend cheese on top last 10 minutes of baking. These are definitely going to be made often! Thanks for sharing.

    • Hollis ADAMS says

      This was the best. I will double the recipe next time. My family liked the lime, cilantro and salsa and cheese to garnish.

  52. Brenda Swanson says

    I absolutely loved these. My kids ate them without a single complaint (they aren’t super picky but usually don’t eat cooked peppers). I loved them with Trader Joe’s Cilantro Salad Dressing on top (and just a bit of extra salsa too). I loaded mine up with all of the toppings-so delish. I could eat these every week!

  53. Joanne says

    Great recipe! Tried this tonight – added fresh garlic, some shredded cheese to the mix and a bit more on top during the last few minutes. Quick, easy and very yummy! Next time I might try it with some sour cream on the side. Glad I found your site I’m eager to try more recipes!

  54. Misslane says

    I made these tonight and they came out wonderful! My friend and I really enjoyed them. Going to make them for one of my private chef clients and think they will be a real hit. Easy to make and very tasty. Think the Cilantro Lime dressing may be the topper! Thank you for a nice recipe.

  55. Julie says

    So, so delicious. I grilled my corn to give it some oomph and used some extra spices. I couldn’t help myself from eating it from the bowl as I stuffed my peppers :)

  56. Theresa says

    I want to make this tonight for my family of 6. I’m trying to get them to eat clean but i was wondering if you could help me for servings of 6-8 instead of 4. (I’m not so number smart) and what kind of vegan healthy sides i could make with this dish? Thank you ahead of time. This thing looks yummy!!!

    • Martin says

      I’m numbers challenged too but find simply doubling amount easy enough. In your case that might mean one or two left over which is a great lunch.

  57. Kimmy says

    Amazing! Great vegetarian dish…clean and DEEELISH! I am making it again tonight I loved it so much.

  58. Emma says

    I have never left a comment about a recipe before but I had to this time! This recipe was so easy to make and tasted amazing!!! My hubby and I loved it! I will definitely be making it again!

  59. Lucy says

    These turned out amazing! I made them last night and my entire family loved them. I’ve made around 5 of your recipes now (I’m 14) and they’re super easy. Excited to try more!

  60. Lindsay says

    DELICIOUS! I added soy chorizo (vegetarian) from Trader Joe’s to for some flavor – it actually taste like chorizo it is amazing! I also added Mexican blend cheese on top during the last 15 minutes, and the cheese taste great with everything! Cannot wait for the leftovers tonight!

  61. Vera says

    I am a carnivore, but this recipe is absolutely delicious. I think it would satisfy both meat eaters and vegetarians. It looks beautiful too, especially when topped with avocado and lime, and it is so easy to make. The only change I made was to parboil the peppers for a few minutes before stuffing them because I like them soft. Otherwise, I followed the recipe exactly. Thanks so much for sharing.

  62. Ally says

    I cut this recipe in half last night and absolutely LOVED them. This was my first time making quinoa; it turned out just fine with the water I used. Now I am excited to use it in other recipes, too! But back to the stuffed bell peppers- I only had cream style corn, so I used that. All of the other ingredients I used were the same as stated in this recipe, just cut in half. Like others have said here in the comments, I will definitely incorporate this recipe in my week. Thanks for an amazing recipe Dana!

  63. Mom-of-2-teens says

    Used the recipe with slight modification: added finely chopped carrots and celery. The result was very flavorful and fresh tasting. My teenagers wanted seconds. Will be making these stuffed peppers again and trying other ingredients. Great recipe.

  64. Barb says

    Made this with mini tri-colored peppers, which are sweeter than the regular size peppers.
    Great for a party.

  65. Kimber says

    This is the first recipe I’ve made from this site (which I’ve really fallen in love with) and it was absolutely incredible! I made it with the creamy cilantro dressing which paired perfectly with it. I think anybody would love this dish, vegan or not.
    Changing to an all plant-based diet for nutritional reasons has not been easy, but Minimalist Baker has actually made me really excited to explore this new world– so thank you for that! I can’t wait to make more recipes from the website and the cookbook!

  66. Susan says

    What a delicious recipe! I did not have salsa so I used leftover tomato pasta sauce and it worked beautifully! I will definitely be making this again:)

  67. Kelly says

    Made these tonight, so delish! Omitted the corn and added 1/2 cup of chopped almonds instead. I also added 1/2 vegan daiya cheese slice after taking foil off, absolutely yum!

  68. Brandy says

    These have become a regular meal in our household. I do not make regular stuffed peppers any longer! Great recipe, HIGHLY recommend, even kid approved:)

  69. Sandra says

    Made ’em for my mom’s birthday lunch (I’m the only vegan in my family) and they were actually a huge hit with everyone, including both my all-American, “I won’t eat your rabbit food”, dad and my boyfriend!
    I used all the ingredients in the recipe except the nutritional yeast. I used Desert Pepper Corn Black Bean Red Pepper Salsa (medium) for the salsa and I regret nothing. It was great. Will def be making again.

  70. Hannah says

    I’ve recently discovered your blog and love! Made the sloppy joes last week which were a big success, and going to make these tonight probably with some salad and sweet potato fries. My husband doesn’t like corn so just need to think of an alternative or will just leave it out!thanks so much for these amazing recipes x

  71. Maria Lameiras says

    Delicious and so very easy. I tweaked (as I am wont to do) reducing cumin to 1 tsp., upping chili powder to 2 tsp., adding 1/2 tsp. smoked paprika and (a decidedly non-vegan) 1/2 cup of cheese. I also rinsed and toasted the quinoa before cooking it in the rice cooker. I have eaten these almost every day for lunch or dinner. Extremely satisfying topped with salsa and (non-vegan) sour cream or plain yogurt.

  72. Kim says

    Made this for dinner tonight. Omitted the cumin, garlic powder and corn. Boiled the peppers for a few so they didn’t take as long in the oven. They were AMAZING. I’ll be returning for new ideas! :)

  73. Angela says

    Thanks for this phenomenal recipe! I made last night and absolutely loved! Will most certainly be a staple in my house. I substituted chipotle powder for the chili powder since its what I had on hand and it was fabulous!

  74. Veena says

    This was delicious!! I made it with “path of life” premade quinoa mix to save prep time. It’s going on the weeknight rotation!

    • Lori says

      I looked in other recipes to get the answer to this question, because I was wondering the same thing. It appears you could do the full assembly and then freeze them. Cooking time would then depend on if you baked them from frozen or thawed state.

  75. Judie says

    These were amazing and very flavorful – will absolutely make these again…and again…and again! Thank you

  76. Jess says

    Made these last night and turned out great. I had relatively large peppers and wished that I had made a tad more filling. I also added some cayenne to the spice mixture for some heat. But the peppers came out nice and soft and the meal was delicious!

  77. Andrew says

    These peppers are the prefect radical self-love treat for yourself, or a decadent night with friends or family and comes together in no time (as long as you have everything prepared hehe)

  78. Siobhan says

    Hi, I’ve been visiting your blog for about a month now, I can’t stay away, I love it. You do a beautiful job. It is a great thing for those of us who may need ideas or inspiration. Thank you!
    I have tried your Banana GF Bread and it turned out really well! I can’t wait to try this one tomorrow. I don’t do the whole social media thing otherwise I’d be sharing your stuff everyday. Please keep at it!