These Broccoli & Cheese Quinoa Stuffed Bell Peppers are the perfect meatless meal! Packed with plant-based protein from quinoa and chock full of flavor, these stuffed peppers are gluten-free, dairy-free & vegan!
There really isn’t anything better than a quick and simple meal in my opinion.
Which is probably why all of the recipes on my blog for main dishes require less than 30 minutes to make. I just don’t seem to have the patience for a long dinner process. Those of you who do the entire 4 course meal thing are my heroes. Seriously, ya’ll get some major props.
So let’s talk savory dishes, cause it’s been a hot minute since we’ve had one here on the blog. In all honesty these broccoli and cheese quinoa stuffed peppers were developed for one very simple reason – Ninja was going to be out of town and I wanted to experiment. See how much more work I get down when my husband isn’t home? 😉
Actually the real purpose for this recipe was in preparation for Bestie’s upcoming visit. With her visit less than a month away [less than 1 month Bestie!!] I wanted to get a good amount of recipes together so that I would have some ideas for what to meal plan for when she’s here. Except for her distaste for chocolate [seriously, how?!] Bestie and I have relatively similar tastes when it comes to foods, so I knew that if I liked this recipe, so would she.
And guess what? I really, really like it 🙂
Now I kept these broccoli & cheese quinoa stuffed bell peppers dairy-free and vegan by using a Daiya cheese, but if you have no aversions to dairy then go right ahead and use whatever cheese your little heart desires! I myself only have small issues with dairy so I don’t avoid it completely, however I have cut it from my diet as much as I can. That being said, I will most likely re-make these peppers with real cheese should Bestie want to try them out, just so that she can enjoy uber cheesy goodness.
Though to be fair to her she is always up for anything I make and create, so she’d probably be just fine with this version as well! The Daiya cheese does melt fairly well and though nothing will ever replace real cheese, I was really happy with the results!
I have to admit, I’m pretty impressed with myself thus far this year in regards to my veggie intake goal. I focused really hard in the month of January to include them in everything I possibly could and now this month I’ve noticed that I’ve started doing it almost unconsciously. I’ve got a few more savory recipes up my sleeve that I’ll be sharing soon and guess what? They all include vegetables.
Fist pump in the air for me! 😉
Whether you are a veggie fan or not though, I have a feeling that you are going to love these broccoli & cheese quinoa stuffed bell peppers. It’s so easy to toss together, it’s meatless and it’s also chock full of delicious flavor – what more could you possibly want out of a meal?
My normal recipe plug-in wasn’t working for me for some reason, which is why you get this new recipe card! I’ll update the recipe using my old plug in once I can figure out how to get it back up and running.
- 1 cup quinoa, uncooked
- 2 cup chicken broth
- 4 red, yellow or orange bell peppers, cut in half & seeds removed
- 1 head broccoli, cut into small florets
- ½ cup Daiya cheese
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1½ teaspoon basil
- 1½ teaspoon parsley
- fresh parsley, for topping
- Add quinoa and chicken broth to a pan and bring to a boil. Once boiling, reduce heat and cover. Cook for 10 minutes, then stir in the broccoli florets. Cover and continue cooking until quinoa softens and liquid is absorbed.
- Preheat the oven to 375 degrees. Place bell peppers cut side up in a large baking dish.
- Once quinoa has cooked, stir in seasonings and cheese. Taste and adjust seasonings accordingly.
- Stuff each bell pepper halve with quinoa mixture. Top with extra Daiya cheese if desired. Cover baking dish and cook for 25 minutes. Remove foil and bake for 10 more minutes.
- Sprinkle with fresh parsley before serving.
What would you stuff your bell peppers with?