Maya Visnyei Quinoa Stuffed Peppers (And how I learned to love Quinoa)

Quinoa Stuffed Peppers (And how I learned to love Quinoa)

Quinoa and I have not had an easy time of it. To be honest, my first few attempts at making it as it became more and more popular resulted in something bitter and nasty. Yes, I rinsed it! I rinsed the hell out of it and still, yuck. I’d listen to people raving about quinoa this and quinoa that and think: eeew. There may have even been a scrunching up of the face in the very way I ask my children not to do when they’re faced with a food they’re not in love with. Compounding my dilemma is Laura’s allergy to the superfood grain. If anyone was going to cover off quinoa around here, it’s got to be me.

Then I discovered a little trick. I can’t even remember which brand I bought whose package instructions included the step of sautéeing the quinoa in a teeny bit of oil for a minute before adding the liquid. And the angels sang! No more bitter quinoa! So now that I’ve got all that lost time to make up for, I’m putting it in everything. Like, these stuffed peppers. I’m a sucker for stuffed things and I find most kids are, too. In fact, if you’re trying to get your kids to try something new, I highly recommend stuffing it into something else. Seriously.

This recipe for quinoa stuffed peppers is zesty with cumin and chili, but not spicy. And of course, the melt-y cheese helps pull everything together. If you make your quino in advance they come together really quickly. And how cute are they? Cute quinoa – I’m totally converted.


quinoa stuffed peppers

photo by Maya Visnyei

Quinoa Stuffed Peppers

Prep Time: 30 minutes

Total Time: 60 minutes

Yield: makes 8 peppers

Quinoa Stuffed Peppers


  • 3 cups cooked quinoa
  • 1 cup corn kernels
  • 1/2 cup canned black beans, drained and rinsed
  • 1/2 cup tomatoes, diced
  • 1/2 cup cheddar cheese, grated
  • 1/4 cup feta cheese, diced
  • 3 Tbsps cilantro, chopped
  • 1 tsp cumin
  • 1 tsp chili powder
  • salt and pepper
  • 8 bell peppers, tops cut, stemmed and seeded


Preheat oven to 350 degrees.

In a large bowl, mix everything except the peppers together well. Taste to check seasoning before adding salt and pepper.

Place all of your peppers into a 9" x 9" baking pan so that they stand up.

Carefully spoon the filling into each pepper.

Bake until for 30 minutes, or until the peppers are soft and the stuffing is heated through.

You might also like


Grilled Shrimp Salad

Esme used to say that she wanted to be a chef or a doc­tor. And Ben and I would always tell her that those were skill sets we’d be happy to inte­grate into

By Season

No-Bake Strawberry Pie

I love to bake as does Scarlett. It’s something we do a lot together. However, we don’t necessarily bake to have dessert around. We actually bake more snacks–muffins, granola bars,

Grains & Rice

Granola Bars

A blast from the past…. C.M. One of the first posts I wrote here at SPC (do you like that? catchy? dumb?) was about processed food and how I was


No Comments Yet!

You can be first to comment this post!

Leave a Reply