These pizza style vegetarian quinoa stuffed peppers are a fusion of two different cuisines. The quinoa is an earthy South American food staple, and pizza is a culinary giant in Italy and America.
These quinoa stuffed bell peppers are easy-to-prepare and make a gluten-free vegetarian meal. A satisfying dinner alone or as part of a larger meal.
These "pizza style" Tomato-Basil Quinoa Stuffed Peppers with Mozzarella, are an answer to getting your family to eat a healthy, low fat, high fiber, whole grain meal without complaints. While this stuffed pepper recipe is meatless, quinoa is considered a complete protein, and the mozzarella adds another 7 grams of protein to the meal. These quinoa stuffed peppers are gluten free, as well.
How to Make Pizza Stuffed Peppers with Quinoa
A great easy recipe to introduce this pseudo grain in a kid friendly way, since the stuffed bell peppers have the pizza flavors most children already love.
Quinoa stuffing with diced tomatoes stuffing for red bell peppers, before adding Parmesan and basil.
I tried two different bell pepper cuts for stuffing. The flatter "boat" style worked out far better with the quinoa stuffing. It also allowed for enough mozzarella on top.
If you love stuffed peppers, try my low carb Buffalo Chicken Stuffed Peppers recipe and Mexican Stuffed Peppers Recipe.
Quinoa Stuffed Peppers
Ingredients
- 1 cup golden quinoa
- 1 ½ cups chicken or vegetable broth
- 1 large clove of garlic crushed & minced
- ¼ teaspoon crushed red pepper flakes
- 1 can diced fire roasted tomatoes 15 oz.
- ¼ cup grated Parmesan cheese
- ¼ cup chopped basil
- 2 large red sweet peppers
- 4 oz. mozzarella cheese
- Marinara or other tomato sauce to top
Instructions
- Put quinoa, broth, garlic, crushed red pepper & roasted tomatoes in sauce pan. Bring to boil, then reduce and simmer about 3o minutes (see pic for consistency you want).
- Preheat oven to 375 degrees.
- Mix in the Parmesan and chopped basil.
- Cut the peppers lengthwise, and remove core & seeds.
- Generously pack the pepper "boats" with quinoa stuffing.
- Bake for 30 minutes.
- Top each stuffed pepper with 1 oz. of mozzarella cheese. Bake 8-10 more minutes, until bubbly and lightly browned on edges.
- Serve.
Notes
Nutrition
Maria C says
I have wanted to try quinoa, but didn't know what to do with it. This is the recipe I am going to try first.
Anne Taylor says
My husband and I are recent quinoa converts and we LOVE it! This recipe sounds delicious! Thanks!
Whitney at It's Gravy, Baby! says
I so want to try quinoa (I see it mentioned a lot lately) and this would be the perfect way to start, even though I have no idea what it really is... Thanks for sharing this recipe!
Paula says
I've never tried quinoa. Is it good?
Emily says
This looks delicious- so hearty!
carmela says
Tried this. It was absolutely delicious
Nichol says
Wow! My family ate this without complaining. They would not eat quinoa before.
Ally K says
The stuffed peppers came out great with quinoa. My step daughter even ate one.