Stuffed Peppers




1 cup quinoa or rice (thoroughly rinsed and drained)

1/2 cup wild rice

1 snall red onion chopped

1 1/2 cups vegetable stock (sub water, but it will be less flavorful)

4 large red, yellow, or orange bell peppers (halved, seeds removed)

Black olives -Sliced

3/4 jar salsa

1 Tbsp nutritional yeast

1 tsp cumin powder

1 tsp chili powder

1 tsp garlic powder

1 15-ounce can black beans (drained)

1 cup whole kernel corn (drained)

1/2 tsp salt

1/4 tsp sage


[TOPPINGS optional]

1 ripe avocado (sliced)

Fresh lime juice

Diced red onion

Chipotle Red Salsa (or your favorite salsa)


Add quinoa , rice and vegetable stock in instant pot, cook 1 min and natural release 10 min.

Preheat oven to 375 degrees F (190 C) and lightly grease a 9×13 baking dish or rimmed baking sheet.
Brush halved peppers with a neutral, high heat oil, such as avocado oil or refined coconut oil. ** I like to cook peppers while preparing quinoa so it doesnt take as long to cook together.

Saute onions until tender.

Add cooked quinoa/rice and onions to a large mixing bowl and add remaining ingredients – salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.

Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days.

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