Baked Quinoa and Mushroom Stuffed Peppers

Back to school means schedules are changing and activities are ramping up. And it’s more important than ever to prepare meals that are easy, enticing, and healthy for your family. When the school year starts I always consider these things when planning meals for the week:

1. Which recipes can I double for leftovers, alter for another meal, or freeze for later?

2. How can I pack nutrient-dense ingredients into one-dish meals?

3. What can I prepare ahead of time so that I can have the meal on the table in less than 30 minutes?

These Baked Quinoa and Mushroom Stuffed Peppers fit all of those requirements.

The quinoa can be prepared ahead of time and stored in the refrigerator for days.

Then simply cut the peppers in half, spoon the quinoa into the peppers, and bake them for about 20 minutes.

If you double the recipe, you could use leftovers to stuff zucchini, saute with kale, serve alone as a side dish, or scoop cold onto a bed of greens.

Other easy recipes for busy days and nights:

What back-to-school tips do you have to share?

Baked Quinoa and Mushroom Stuffed Peppers

Makes 8 stuffed pepper halves


  • 1 cup quinoa
  • 1 1/2 cup water
  • 2 garlic cloves, minced
  • 1 cup chopped onion
  • 1 tablespoon olive oil
  • 3 cup chopped mushrooms
  • 1/3 cup fresh chopped basil
  • 1/3 cup fresh chopped parsley
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper
  • salt, to taste
  • 4 peppers (2 yellow and 2 red is nice)


  1. Soak quinoa in a bowl of water for a few minutes. Then pour into a fine-mesh strainer and rinse until the water runs clear.
  2. Place quinoa in a medium saucepan and toast for a few minutes over medium-high heat, stirring continuously.
  3. Add 1 ½ cups of water to the quinoa and bring it to a boil. Stir, remove from heat, and cover for 15 minutes. Fluff with a fork and set aside.
  4. Preheat oven to 350. In a large skillet, sauté garlic and onions in olive oil until the garlic is golden. Then add mushrooms, herbs, pepper, and crushed red pepper and continue to sauté until the mushrooms are soft. Salt to taste.
  5. Add cooked quinoa to the mushroom mixture and set aside. (Or refrigerate and stuff peppers another day.)
  6. Cut peppers in half and remove the stems and seeds. Fill each half with quinoa mushroom mixture and place them face up in a lightly oiled baking dish.
  7. Bake at 350 for 20 minutes. Then broil for 1-2 minutes to lightly toast the quinoa and the tops of the peppers.
  8. Serve immediately.

Have a great start to the school year!

Heather BW 150x150

Heather is a kindergarten teacher by day and a fitness instructor and blogger by night. She writes Gluten-Free Cat and writes about healthy, gluten-free living and shares gluten-free recipes, product reviews, and restaurant reviews on her blog. You can connect with her on Facebook and Twitter.

Read all of Heather’s posts here.

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