Mushroom Quinoa Stuffed Peppers

Name: Mushroom Quinoa Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 cup cooked quinoa; 1 cup mushrooms, diced; 1 small onion, chopped; 2 cloves garlic, minced; 1 teaspoon olive oil; 1 teaspoon smoked paprika; Salt and pepper to taste; 1 cup shredded cheese (optional)

Highlighted under: Cozy Meals | Warm Dinners

I absolutely love making Mushroom Quinoa Stuffed Peppers because they are not only delicious but also packed with nutrients. The earthy flavors of the mushrooms combined with the nutty quinoa create a satisfying filling that brings warmth to any meal. Plus, the vibrant colors of the peppers make it visually appealing! This recipe is perfect for meal prep, and I often make a batch to enjoy throughout the week. Trust me, when you try these stuffed peppers, you'll want to share them with everyone you know!

Created by

Kyle

Last updated on 2026-02-06T15:06:28.171Z

While experimenting with different fillings, I stumbled upon the perfect combination of ingredients for these stuffed peppers. The addition of garlic and spices elevates the overall flavor, and I love how the quinoa adds a hearty texture. The first time I made them, my family couldn't get enough, and it quickly became a staple in my kitchen.

Cooking the quinoa in vegetable broth not only infuses it with flavor but also enhances the dish's overall appeal. I recommend pre-roasting the peppers slightly to ensure they're tender without becoming mushy. This small tip has made a huge difference in my cooking!

        Why You'll Love This Recipe
        Rich earthy flavors from the mushrooms
Nutritious and filling with quinoa and veggies
Bright and colorful presentation perfect for gatherings

      

The Star Ingredients: Quinoa and Mushrooms

Quinoa is not just a filler in this recipe; it serves as a complete protein source, making this dish particularly nutritious and satisfying. When cooking quinoa, I recommend using a ratio of 1 part quinoa to 2 parts water, bringing it to a boil and then simmering for about 15 minutes, or until the water is absorbed. This gives the quinoa a fluffy texture that complements the earthy mushrooms beautifully.

Mushrooms add depth and umami to the filling, making the dish more flavorful. By sautéing them until they are golden and soft, you'll enhance their natural flavors and prevent them from being rubbery. I love using cremini or shiitake mushrooms, but feel free to experiment with your favorites. Just ensure that they are diced evenly for consistent cooking.

Technique Matters: Stuffing Peppers

When preparing the bell peppers, make sure to select ones that stand upright and are without blemishes. Removing the seeds and membranes thoroughly allows for maximum stuffing capacity and prevents bitterness. After filling the peppers, press down gently to compact the mixture; this helps in packing more filling and ensures that each bite is loaded with flavor.

Covering the dish with aluminum foil not only traps moisture but also helps cook the peppers evenly, resulting in tender, well-cooked vegetables. If you're looking to create a bit of a crust on the cheese, uncovering the dish for the last few minutes will achieve that bubbly, golden finish that’s so desirable.

Ingredients for Mushroom Quinoa Stuffed Peppers

For the Stuffed Peppers

4 large bell peppers (any color)
1 cup cooked quinoa
1 cup mushrooms, diced
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon olive oil
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup shredded cheese (optional)

Additional Ingredients (optional)

How to Make Mushroom Quinoa Stuffed Peppers

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them cut side up in a baking dish.

Cook the Filling

In a skillet, heat olive oil over medium heat. Add the onions and garlic, sautéing for about 3-4 minutes until fragrant. Then, add the diced mushrooms and cook until soft. Stir in the cooked quinoa, smoked paprika, salt, and pepper, mixing well.

Stuff the Peppers

Fill each pepper generously with the quinoa and mushroom mixture. If you like, sprinkle cheese on top for added flavor.

Bake the Peppers

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, until the peppers are tender and the cheese is melted and bubbly.

Serving Suggestions

Pro Tips

For a spice kick, add some crushed red pepper flakes to the filling. You can also substitute the mushrooms with lentils or beans for a different flavor profile.

Storage and Meal Prep Tips

These Mushroom Quinoa Stuffed Peppers are great for meal prep and can be stored in the refrigerator for up to four days. Just let them cool completely before transferring them to an airtight container. If you want to make the filling ahead of time, it can be stored separately for up to three days, allowing for quick assembly and baking later in the week.

If you're considering freezing the stuffed peppers, I recommend freezing them before baking. Wrap each stuffed pepper in plastic wrap and place them in a freezer-safe bag, making sure to remove as much air as possible. They will keep well for up to three months. When you're ready to cook, simply defrost in the refrigerator overnight and then bake as directed.

Serving Suggestions and Variations

These stuffed peppers are versatile and can be served alongside a fresh salad or roasted vegetables for a complete meal. For an added kick, I sometimes drizzle sriracha or a balsamic glaze over the top just before serving. Additionally, they can work well as an appetizer cut into smaller portions; just use mini bell peppers for fun finger food.

If you're looking to vary the flavors, consider adding black beans or corn to the filling for some texture and sweetness. A sprinkle of fresh herbs like parsley or cilantro can also elevate the dish. Don't hesitate to swap the cheese for a dairy-free alternative if you're looking for a vegan option; nutritional yeast can be a great substitute for that cheesy flavor without the dairy.

Questions About Recipes

→ Can I make these stuffed peppers ahead of time?

Yes, you can prep the peppers and the filling a day in advance. Just store them separately in the refrigerator, and assemble before baking.

→ What other vegetables can I add to the filling?

Feel free to include chopped spinach, zucchini, or corn for extra nutrition and flavor!

→ Can I freeze stuffed peppers?

Absolutely! They freeze well, just make sure to wrap them tightly. When you're ready to eat, thaw and bake as instructed.

→ Is this recipe gluten-free?

Yes, as long as you use gluten-free quinoa and check your spices, this recipe is naturally gluten-free.