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5 from 8 votes

Quinoa Stuffed Peppers

Prep time
15 mins
Cook time
50 mins
Total time
1 hours 5 mins


  • ½ cup quinoa
  • 1 cup water
  • 1 BOU vegetable bouillon cube
  • 1 tbsp avocado oil
  • ½ small red onion
  • 9 cherry tomatoes
  • 5 stalks of asparagus
  • 3 bell peppers, tops cut off & seeded
  • ¼ cup shredded mozzarella cheese
  • salt & pepper to taste
  • garnish: avocado & a few cherry tomatoes (optional)


  1. Preheat oven to 350 degrees.
  2. Line a deep baking dish with tin foil. 
  3. In a small saucepan, combine with quinoa, water, 1 veggie bouillon cube, and a pinch of sea salt. Bring to a boil. Reduce the heat, cover, and simmer until quinoa is tender and water is absorbed which should take about 15 minutes. 
  4. In a large skillet, heat avocado oil over medium heat. 
  5. Add onion to skillet, and cook for about 6 minutes.
  6. Add tomatoes & asparagus to skillet, and cook for another 3-5 minutes.
  7. Stir quinoa into vegetable mixture, and season with salt & pepper. 
  8. Fill bell peppers with quinoa-vegetable mixture.
  9. Place bell peppers in baking dish, and cover dish with tin foil.
  10. Bake in oven for about 18 minutes, or until bell peppers are slightly tender.
  11. Remove tin foil cover, and sprinkle peppers with shredded mozzarella cheese.
  12. Bake for about 5 more minutes, or until cheese is melted. 
  13. Garnish with avocado & tomatoes if desired. 
Gluten-free Quinoa Stuffed Peppers
Quinoa Stuffed Peppers before the oven
Quinoa Stuffed Peppers made with BOU
Gluten-free Quinoa Stuffed Peppers made with BOU
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