Freezer-Friendly Quinoa Stuffed Peppers are simple to make, requiring just 7 ingredients and 20 minutes hands on prep. Serve them vegan style OR add a little ground turkey. Chef's choice!
I'm pretty sure I type the same thing each year about this time..
I enjoyed the holidays, I indulged during the holidays AND now... I am craving structure, routine, and All. The. Veggies. I'm 100% certain our bodies weren't meant to thrive on honey baked ham and charcuterie boards long term.
I spent yesterday morning prepping a double batch of these Freezer-Friendly Quinoa Stuffed Peppers. They're loaded with good for you things like quinoa, beans and corn. I went vegan style (minus a small sprinkle of cheese on the top) because it felt like the right thing to do for myself, but you could absolutely stir in some shredded cheddar and some seasoned ground turkey if that's more your pace. My favorite thing about this recipe is the fact that you can make extra to freeze for later! This is one of those recipes you are going to use AGAIN, and AGAIN and AGAIN.
Added bonus... I even made you cute little freezer labels that you can print off! You can print them on white paper and attach them to your freezer bag with packing tape OR print them on these Avery labels. Either way works:)
What Are Quinoa Stuffed Peppers?
Quinoa stuffed peppers are just like they sound - hollowed out bell peppers that are stuffed with a mixture of cooked quinoa, sweet corn, black beans, salsa, enchilada sauce and seasoning.
How To Make Freezer-Friendly Quinoa Stuffed Peppers:
- Slice and clean the peppers.
- Mix the filling - it's a dump and stir situation.
- Stuff the filling into the hollowed out peppers.
- Bake or freeze.
FAQ'S ABOUT FREEZER-FRIENDLY QUINOA STUFFED PEPPERS:
ARE QUINOA STUFFED PEPPERS HEALTHY?
Absolutely! They're made from whole grains and a tons of vegetables. Adding a lean meat like ground turkey is an excellent way to add some extra protein to the recipe.
CAN I USE FROZEN QUINOA FOR THE STUFFED PEPPERS?
You can and you should! While you can absolutely make your quinoa on the stove or in the Instant Pot, the frozen bag works perfectly and can be heated in the microwave. I like to buy the quinoa that has a little olive oil, salt and pepper - it has a great flavor!
CAN I USE FROZEN CORN FOR THE STUFFED PEPPERS?
Again, you can and you should! It keeps things simple. There is no need to defrost the corn prior to mixing the filling for the peppers. The corn will cook in the oven with the rest of the vegetables.
HOW DO I PREPARE THE QUINOA STUFFED PEPPERS FOR THE FREEZER?
To freeze your peppers, follow the recipe directions but DO NOT bake. Instead, arrange the stuffed peppers into a single layer on a baking sheet and freeze for 3-4 hours or until the peppers are frozen through. Once frozen, remove the peppers from the freezer and store them in a labeled freezer bag that has been sealed.
HOW LONG DO THE QUINOA STUFFED PEPPERS LAST IN THE FREEZER?
The peppers will keep for up to 3 months in the freezer.
WHERE CAN I GET THE FREEZER LABELS THAT ARE SHOW IN THE PICTURE?
Glad you asked! You can download them HERE. You can print them out on regular paper and use packing tape to attach them to your freezer bag or you can order THESE Avery Labels that will stick straight to the bag!
Recipe
Freezer-Friendly Quinoa Stuffed Peppers
- Total Time: 40 minutes
- Yield: 12 servings
Description
Freezer-Friendly Quinoa Stuffed Peppers are simple to make, requiring just 7 ingredients and 20 minutes hands on prep. Serve them vegan style OR add a little ground turkey. Chef's choice!
Ingredients
Peppers:
- 2 cups quinoa, prepared (I use frozen)
- 6 large bell peppers, halved and seeded
- ½ cup salsa
- ½ cup red enchilada sauce
- 3 Tbs. taco seasoning
- 1 (15 oz) cans black beans, drained and rinsed
- 1 (15 oz) can refried beans
- 2 cups whole kernel corn
- 1 tsp salt
- ½ tsp pepper
Optional Toppings:
- Panko bread crumbs
- shredded cheddar cheese
- sour cream/salsa
Instructions
- In a large mixing bowl, combine quinoa, salsa, enchilada sauce, taco seasoning, black beans, refried beans and corn. Stir to combine.
- Place a large scoop of the quinoa mixture into each of the hollowed out peppers.
If Baking Immediately:
- Heat oven to 350 and arrange the stuffed peppers onto a baking sheet that has been lightly sprayed. Cover peppers with aluminum foil. Bake for 20 minutes or until pepper is tender and the filling is warmed through. OPTIONAL: once peppers are cooked, add a sprinkle of cheese and Panko crumbs. Broil for 2-3 minutes or until cheese is melted and Panko is golden. Serve immediately.
If Freezing:
- Arrange the uncooked stuffed bell peppers into a single layer on a baking sheet and stick them in the freezer for 3-4 hours or until frozen through. Once frozen, remove the peppers from the freezer and store in an airtight, labeled freezer bag. The peppers will keep up to 3 months. To serve, place the frozen stuffed peppers onto a baking sheet and cover with foil. Cook at 350 degrees for 45 minutes - 1 hour or until the peppers are tender and the filling is warmed through.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Freezer Meals
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 218
- Sugar: 5.3 g
- Sodium: 393.5 mg
- Fat: 2.6 g
- Carbohydrates: 39.9 g
- Protein: 9.9 g
- Cholesterol: 0 mg
Let’s Connect:
You can find Simply Sissom on Instagram where I share even more recipes (some that aren’t on the blog), behind the scenes pics and videos AND tips and tricks to make healthy eating realistic for your busy family.
Did you make this recipe? If you tried the recipe, I would love to see it and have you share! Tag me @simplysissom using the hashtag #simplysissom.
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Ann
Wow! The pictures are amazing! I need these healthy peppers in my life. I like that these require just 7 ingredients and can be made in less than 30 minutes. Thank you a lot for sharing the recipe and all of your useful tips! Can’t wait to give this fab idea a try! I’m a real fan of what you do. Keep up the good work!
Best wishes,
Ann