Quinoa and Spinach Stuffed Peppers

Name: Quinoa and Spinach Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 cup quinoa, rinsed; 2 cups vegetable broth or water; 2 cups fresh spinach, chopped; 1 cup cherry tomatoes, halved; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 1/2 cup feta cheese, crumbled (optional); 1 tablespoon olive oil

Highlighted under: LeanLife Kitchen

I absolutely love making Quinoa and Spinach Stuffed Peppers because they’re not only visually stunning but also incredibly nutritious. The combination of fluffy quinoa, fresh spinach, and vibrant bell peppers creates a delightful dish that bursts with flavor. Whether I’m serving them for a family dinner or a casual get-together with friends, these stuffed peppers always impress. Plus, the recipe is easily adaptable, allowing for any extra vegetables or spices I have on hand. Let me show you how to make this delicious meal that's as satisfying as it is beautiful.

Created by

Marco

Last updated on 2026-02-07T18:06:28.234Z

When I first tried making Quinoa and Spinach Stuffed Peppers, I was amazed at how vibrant and fresh they turned out. The process of preparing the quinoa and sautéing the spinach filled my kitchen with a wonderful aroma, making it hard to wait for dinner! I discovered that parboiling the peppers before stuffing them not only enhances their flavor but also ensures they cook to a perfect tenderness.

Over time, I’ve experimented with several ingredients, adding different spices and cheeses, which made each batch unique. I find that topping these stuffed beauties with a sprinkle of feta cheese gives an exciting flavor contrast, enhancing the overall dish. Don’t hesitate to play around with the filling to suit your taste preferences!

Why You'll Love This Recipe
Nutritious and filling, perfect for any meal
Colorful presentation that brightens up your table
Easily customizable with your favorite ingredients

The Importance of Parboiling Peppers

Parboiling the bell peppers before stuffing them is a key technique that ensures your dish turns out perfectly tender. This step softens the peppers, allowing them to cook through evenly while baking. You'll want to immerse them in boiling water for about 5 minutes; they should be vibrant and slightly pliable, but not completely cooked. This technique prevents the peppers from becoming mushy while allowing them to soak up the flavors of the filling throughout the baking process.

If you prefer a bit of a char or smoky flavor, you can skip the parboiling and roast the peppers for about 20 minutes before stuffing. This will enhance their sweetness and add a lovely depth to the overall dish. Just keep an eye on them to avoid burning, and adjust your baking time accordingly for the stuffed peppers.

Choosing the Right Quinoa

While this recipe calls for standard white quinoa, feel free to experiment with red or black quinoa for an added color contrast and nuttier flavor. Rinsing quinoa is essential, as it removes the saponins that can impart a bitter taste. I recommend using a fine mesh strainer to ensure all the grains are thoroughly rinsed. When cooking, keep a close watch on the water-to-quinoa ratio to achieve that perfect fluffy texture — too much water can lead to a mushy filling that doesn't hold together well.

For a protein boost, consider mixing in cooked lentils or chickpeas with the quinoa. Not only do these additions enhance the nutritional profile, but they also create an interesting texture and heartiness that works beautifully with the stuffed peppers. Just make sure to adjust the seasoning to balance the added ingredients.

Ingredients

For the Stuffed Peppers

4 large bell peppers (any color)
1 cup quinoa, rinsed
2 cups vegetable broth or water
2 cups fresh spinach, chopped
1 cup cherry tomatoes, halved
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/2 cup feta cheese, crumbled (optional)
1 tablespoon olive oil

Instructions

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Parboil the peppers in boiling water for about 5 minutes, then drain and set aside.

Cook the Quinoa

In a pot, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add chopped spinach and cook until wilted. Stir in the cooked quinoa, cherry tomatoes, garlic powder, onion powder, salt, and pepper. Mix well and remove from heat.

Stuff the Peppers

Stuff each parboiled pepper generously with the quinoa and spinach mixture. If using, sprinkle crumbled feta cheese on top of each stuffed pepper.

Bake

Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes, then remove the foil and bake for an additional 5-10 minutes until the peppers are tender and the filling is hot.

Pro Tips

Feel free to add any leftover vegetables or proteins to the filling for extra flavor and nutrition. You can also use different types of cheese for variation.

Storage and Make-Ahead Tips

These stuffed peppers are an excellent make-ahead meal. You can prepare them up to the baking stage, then cover and refrigerate for up to 24 hours before baking. This saves time on busy days while allowing the flavors to meld together, enhancing the overall taste. Just be sure to store them in an airtight container to keep everything fresh.

If you have leftovers, they keep well in the refrigerator for about 3-4 days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also freeze individual portions in airtight containers for up to 3 months. To reheat, thaw overnight in the fridge and bake in a preheated oven, or microwave them until warm.

Serving Suggestions

These quinoa and spinach stuffed peppers are satisfying on their own, but serving them with a side salad or some crusty bread can elevate your meal. A simple lemon vinaigrette can complement the flavors of the dish beautifully, adding a fresh and zesty kick. Additionally, consider pairing them with a side of roasted vegetables or a creamy dip for added texture and flavor.

For a Mediterranean twist, serve the stuffed peppers with tzatziki sauce on the side, which provides a cooling contrast to the flavors of the dish. You can also sprinkle extra feta cheese or garnish with fresh herbs like parsley or basil before serving for a lovely touch that enhances both presentation and taste.

Questions About Recipes

→ Can I make these stuffed peppers ahead of time?

Yes! You can prepare the filling and stuff the peppers a day in advance and store them in the refrigerator until you're ready to bake.

→ What other fillings can I use?

You can get creative! Try adding black beans, corn, or even cooked ground meat for different flavors and textures.

→ Are they suitable for freezing?

Absolutely! After baking, allow them to cool completely, then wrap tightly and freeze. Reheat them in the oven before serving.

→ How do I choose ripe bell peppers?

Look for peppers that are firm and brightly colored, with no soft spots or wrinkles. They should feel heavy for their size.