Take Two Recipe: Southwest Quinoa Stuffed Peppers

Take Two Recipe: Southwest Quinoa Stuffed Peppers


Who doesn’t love stuffed peppers?!  This recipe is a new take on an old favorite after inspiration from The Kansas City Dietitian and my neighbor! My friend/neighbor and I often meet up in the late afternoon to have our kids use up a bunch of energy before dinner. This also works out well if I want some taste testers! I invited her kids to come hang out in our basement while I made some recipes to write up on the blog. I’ve found that doubling the amount of kids in your house is less work as long as the extra kids are just ones that you are borrowing. If it is just my two big kids, it takes approximately 3 minutes after waking up to start bickering. Add some friends to the mix and I’ve got at least a couple hours before I hear yelling.

I digress, let me get back to the recipe. As I mentioned in my previous post, my friend sampled the Quinoa Taco Bowl, and said, “This tastes like what [another neighbor] puts in her stuffed peppers. I think this would be really good that way.”  BINGO!! I will use half of this mixture in stuffed peppers!! Coincidentally, I remembered that stuffed peppers are great options for meal train dinners and I was signed up to bring to bring dinner to a neighborhood family the next night. Perfect opportunity to act like I have culinary skills!!  So, I created a sample and then made it the next day. Happily, I received a text from meal train recipient asking about for the recipe, so it has to be decent, right?

Southwest Quinoa Stuffed Peppers

based on The Kansas City Dietitian‘s Quinoa Taco Bowl

Southwest Quinoa Stuffed Peppers

Red peppers stuffed with quinoa and flavors of the southwest. It's versatile, delicious, easy, and family friendly

Servings 4


  • 4 cups quinoa mixture recipe from http://www.kansascitydietitian.com/2017/02/quinoa-taco-bowl/
  • 4 whole red peppers
  • 1.5 cups shredded cheese Mexican cheese mix
  • 4 tbspn guacamole


  1. Slice tops of peppers, scoop out seeds and remove membranes. Set upright in baking dish that is large enough to hold them.

  2. Stir 1 cup of cheese into quinoa mixture. Fill pepper with mixture (approximately 1 cup per pepper. Sprinkle remaining 1/2 cup of cheese on top of peppers.  

  3. Pour a small amount of water into the bottom of the baking dish. Cover with foil and bake for 20-25 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, 15 to 20 minutes.

  4. Garnish with guacamole and serve.

Recipe Notes

The quinoa stuffing uses the Kansas City Dietitian Recipe for Quinoa Taco Bowl. For making stuffed peppers, I increased the amount of tomato sauce from 8 oz can to a 14.5 oz can. I like things spicy, so I increased the seasoning and used chile infused olive oil. I omitted the chicken and added a bag of frozen corn at the same time that I added beans.

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