Quinoa Stuffed Peppers


Quinoa Stuffed Peppers

Plant-based stuffed peppers full of veggies and spices!
Course Vegetarian
Keyword Plant-Based
Servings 8


  • 4 bell peppers halved
  • 1.5 tbs. olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 tbs. chili powder
  • 2 tsp. cumin
  • 2 tsp. paprika
  • 1 15 oz can black beans rinse and drained
  • 3 cups baby spinach chopped
  • 3 cups cooked quinoa
  • 1 15 oz can diced tomatoes
  • 1/4 cup cilantro chopped


  • Preheat oven to 375 degrees F. Place a thin layer of oil on a baking dish.
  • Slice in half lengthwise, remove the seeds, wash and set aside.
  • In a large sauté pan heat oil over medium heat. Add onions and cook until soft for about 5 minutes.
  • Stir in the garlic, chili powder, cumin and paprika, season with salt & pepper, and cook for another 1-2 minutes.
  • Add the black beans, spinach, quinoa, and tomatoes, and mix together to fully combine. Cook over medium heat until the mixture is heated through, about 5 minutes. Stir in fresh cilantro.
  • Use a spoon to fill peppers with quinoa stuffing.
  • Arrange peppers in a large baking dish and cover with tinfoil. Bake for 25 minutes.
  • Remove peppers from the oven. Garnish with chopped cilantro and serve immediately.


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About the author

Nicole Aucoin, MS, RD, LD/N

Founder, Healthy Steps Nutrition
Home of CrossFit HSN & HSN Mentoring

Author of Nourish & Healthy Kids Cookbook

Author of The Basics of Nutrition Coaching Course, CrossFit Preferred Nutrition Course

CrossFit Level 2 Trainer