Today I’m sharing a fan favorite dinner in our house…Double Stuffed Peppers. Why double stuffed you ask? Because everything is better when it’s stuffed double-y. Think about it, Oreos, Ice Cream Sandwiches, Christmas Stockings…all better when double stuffed. And truthfully, I consider these “double stuffed” because the amount of filling this recipe creates, always leads to a pepper overflow situation, which is a good thing…trust me.
My take on stuffed peppers is a quick, vegetarian option packed with plenty of flavor. Sounds good, I know. This is a go-to for nights when we need a little comfort food, but don’t want to feel extra fluffy after dinner. Now, onto the good stuff(ed)!
The Ingredients
From the Grocery or Thrive Market
- 3 Large Bell Peppers to stuff, of your color choice – we usually go with red
- 1 Large Bell Pepper of a different color – we usually go with green
- 1 can of Tri-blend beans (no, salt added, look for organic)
- 1 can of Tomato Paste (Muir Glen is my fave – you can find it here
- 1 Cup Quinoa – I like the Tru Roots Whole Grain from Thrive Market
- 1 – 4oz can of Diced Green Chili
From the Pantry
- For flavor: Salt, Pepper, Cumin, Minced Garlic, Cilantro
- Cooking Spray
How To Make
- Pepper Prep:
- Bring a large pot of water to boil. Preheat oven to 400.
- Wash the peppers! Cut the tops off of the 3 red bell peppers.
- Place the 3 red bell peppers in the pot of water, let those simmer and eventually come to a boil while you prepare the stuffing
- Stuffing
- Rinse and follow cooking instructions for 1 cup of Quinoa
- While the quinoa is cooking, rinse and drain the canned beans and green chillies.
- Spray a skillet with cooking spray, and put on low-medium heat. Add the beans and chillies to the skillet with a dash of salt, pepper and cumin.
- Optional (but a necessity in my opinion), add 1 TBSP of minced garlic to the skillet, stir all ingredients and let simmer
- Once the quinoa is cooked add it to the skillet along with the tomato paste. Stir until all contents of the skillet are coated in tomato paste.
- Add another good dash of salt, pepper, and cumin.
- Double Stuffing your Peppers
- By now the peppers should be boiling, reduce the heat and drain the water.
- Move the 3 peppers to a baking sheet (either line sheet with tin foil, or spray with cooking spray). You may need to hold the peppers upright while you stuff them.
- I like to use a small spoon and take the contents from the skillet to stuff each pepper. Don’t be afraid of overstuffing!
- *Tip – use the spoon to push the stuffing down so your pepper is densely stuffed
- Finishing Touches
- Once the peppers are stuffed (you may have extra filling), place them into the oven at 400 for 5-8 minutes
- When cooked, top the peppers with some cheese and cilantro. I like to serve these in a shallow bowl, if you have extra stuffing, I like to add some to the base of the pepper.
- Enjoy, and share with friends!
There ya have it! Our stuffed pepper goodness from my table to yours. If you end up trying this recipe I would love to see how it turns out! Have a stuffed pepper recipe of your own? I would love to try it! If you can’t tell I’m a little pepper obsessed. Be sure to tag me on Instagram @the_lovelytwist and use the hashtag #LTDinnerinaDash if you use any of my recipes. Cheers, and happy stuffing!
*This blog contains affiliate links which means that if you click on the link and make a purchase, I will receive a small percentage. Additionally, items mentioned on this blog may have been provided free of charge. All opinions are entirely my own.*
I love stuffed peppers and this looks delicious! Thanks for the recipe.
Thank you! I would love to hear what you think if you try my version.