This recipe is definitely a fan favorite– I’ve made it at least 15 times. Even your hard-core “a meal is not a meal without meat” friends will be pleased with these hearty and fulfilling peppers.
I used quinoa this time to increase the protein, but I’ve also used brown rice and it works just as well.
You can use any color pepper, but I like to pick out a mix because each color pepper has different nutrients.
Quinoa Stuffed Peppers
Prep time: 25 minutes
Cook time: 55 minutes
Yield: Serves 8-12
- 2 large Russet potatoes, washed thoroughly, skins on
- 1/2 cup uncooked quinoa
- 6 bell peppers, any color
- 1 ½ cups pinto beans, rinsed and drained
- ½ cup black olives, drained and chopped
- 6 garlic cloves, diced
- 1 cup firm tofu, drained and crumbled
- ½ cup cheddar cheese, shredded
- 12 fresh basil leaves, diced or 1 teaspoon dried basil
- 2 teaspoons dried oregano
- 1 jar (24oz) of your favorite marinara or spaghetti sauce
- ½ cup water
1. Boil potatoes until soft and cook the rice or quinoa. Cut the tops off the peppers. Set them in a baking pan (12 x 9 works well). Preheat oven to 350 degrees.
2. In a large bowl, combine pinto beans, black olives, garlic, cheddar, basil, oregano, and 1/2 cup of marinara sauce. Dice the cooked potatoes and mix in 1 and 1/2 cup of potatoes and cooked rice or quinoa to the bean mixture.
3. Stuff each pepper with the mix. Layer the bottom of the pan with the remaining potatoes and any leftover stuffing. Cover the top of each pepper with marinara, then pour the rest over the potatoes. Pour 1/2 cup water into the bottom of the pan to maintain moisture. Bake for 50 minutes or until peppers are tender.