Gluten Free Quinoa Stuffed Peppers

Updated: Aug 22


My daughter-in-law sent me this recipe. I tweaked it a bit to make it my own.

Please visit my YouTube Channel, subscribe, hit the bell for notifications so you don't miss any new videos and give a thumbs up to the videos you like. Feel free to share and comment/ask questions. Check out my YouTube Playlist - Baked Goods.

Prepare and cook quinoa as per package instructions. I found it took a bit longer than 15 minutes before all the water was absorbed. (see above video)

As the quinoa is cooking, gather your ingredients. Once cooked, place quinoa into a large bowl with enough room for the remaining ingredients and to mix everything together. (see video)

Top Ten Allergy friendly recipes. Free from gluten, nuts, soy, eggs and corn.

Combine cooked quinoa, black beans, corn, green chiles, 2 cans of the diced tomatoes and parsley, paprika, sazon, garlic powder, onion powder and salt to taste. Mix together well. Add your cheddar and feta cheeses and mix again until incorporated. Set aside. (see video) Before I added the cheese, I took some out for my niece as she's vegan.

Wash peppers. Cut off the tops and save them for another dish. I usually make peppers and eggs for my dad, who loves them. Mom and hubby sometimes have some too. Cut peppers into halves. (see video)

Spoon the filling into each bell pepper cavity. Place in baking dish. Mix together the flavored diced tomatoes in a bowl and spoon some over each pepper. Add some water into the bottom of the pan. (see video)

I placed the leftover filling into a pie plate and baked by itself. Cover the peppers with tinfoil Place into a preheated 350 degree oven. Cook approximately 1 hour to 1 1/2 hours until peppers are soft. If you parboil or steam your peppers before stuffing, cook for less time. (see video)

Serve and enjoy. I think when there's a lot of dishes to choose from, it's best to serve the peppers in halves.

I brought the stuffed peppers dish, homemade mashed potatoes and gluten free chocolate chip cookies to my son's house for Easter.

  • My niece made a vegan board as an appetizer.

  • My mom made ham with pineapple and cherries and a homemade glaze and asparagus.

  • My niece made a vegan quiche and an asparagus dish,

  • I made the baked stuffing.

  • My son made scalloped potatoes and peas and carrots (not pictured).

  • My mom made homemade Easter bread (with hardboiled eggs).

  • I made the mashed potatoes.

  • My sister made the lamb.

  • My son's mother-in-law made the bunny cake,.

  • My mom bought the chocolate cake.

  • My daughter-in-law made gluten free chocolate chip cookies (they contained eggs so I couldn't eat them),

  • My niece made vegan carrot cake muffins.

  • I made gluten free chocolate chip cookies.


Ingredients:

Bell Peppers

3 cups cooked quinoa

1 can black beans, drained and rinsed

2 (4-ounce) can green chiles

1 can corn kernels

4 cans diced tomatoes

1 can each of diced green pepper, celery and onion tomatoes and fire roasted garlic tomatoes

Chopped fresh parsley

Paprika

1 packet Sazon

Salt

Garlic powder

Onion powder

Shredded Cheddar cheese

Feta cheese

Water




34 views1 comment

Recent Posts

See All
 
The Blogger's Pit Stop