Mushroom and Quinoa Stuffed Peppers

Are you looking for a hearty and flavorful vegetarian dish that will satisfy even the pickiest eaters? Look no further than these Mushroom and Quinoa Stuffed Peppers! Packed with protein, fiber, and vitamins, these stuffed peppers are a delicious and nutritious meal option for any day of the week. In this blog post, we will walk you through the step-by-step process of making these mouthwatering stuffed peppers, from preparing the filling to baking the peppers to perfection. Get ready to impress your taste buds with this easy and delicious recipe!


  • 4 large bell peppers
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 8 oz mushrooms, chopped
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese


  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. Place the quinoa in a fine mesh strainer and rinse under cold water.
  4. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until all the liquid is absorbed.
  5. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  6. Add the mushrooms, cumin, paprika, salt, and pepper to the skillet. Cook for another 5-7 minutes until the mushrooms are tender.
  7. Stir in the cooked quinoa, parsley, and Parmesan cheese. Remove from heat.
  8. Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
  9. Cover the dish with foil and bake for 25-30 minutes until the peppers are tender.
  10. Remove the foil and bake for an additional 5 minutes to brown the tops.
  11. Serve hot and enjoy!

Additional Tips:

  • You can customize this recipe by adding other vegetables like spinach, zucchini, or tomatoes to the quinoa stuffing.
  • For a vegan version, simply omit the Parmesan cheese or use a dairy-free alternative.
  • These stuffed peppers can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat in the oven before serving.
  • Feel free to experiment with different seasonings and herbs to suit your taste preferences.