Quinoa Stuffed Peppers are packed with protein and the flavours of crab, spinach, and goat cheese. Meatless, loaded with flavour and easy to prepare.
These quinoa-filled peppers are tasty and will impress your family and friends. Elegant and gourmet, yet simple enough for weeknight dinners.
Peppers stuffed with crab and fluffy quinoa. An upscale and tasty twist, perfect for any occasion. Great seafood recipe that works as a meal or appetizer.
Old-fashioned stuffed peppers are such a great meal. You can fill them up with just about anything. Pescatarian stuffed peppers without rice are full of protein and flavour. Crab and quinoa certainly pack a punch in this meat-free meal.
Recipes with quinoa are so easy to prepare. Did you know quinoa is great for breakfast too? It is also the perfect substitute for rice in this delicious sushi salad recipe and a great alternative in the classic tuna casserole.
Quinoa recipes for dinner are so affordable. This meatless quinoa casserole is perfect for Mexican food lovers. A Tex-Mex quinoa filling layered between tortillas. Mexican lasagna is a winner in our house. We also love quinoa chili.
We try to have a meatless meal at least once a week. One of our favourites is Poached Eggs & Lentil Hash.
Canned fish is affordable and works great in recipes. This sardine pasta recipe is made in under 30 minutes. Perfect for making easy and delicious meals at home. Tuna sandwiches have always been a hit, even from childhood.
Since adding whole grains to your diet is super healthy and nutritious, using them in recipes is easy. Buckwheat Scallop Salad is another hearty dish that can be used as a starter or the main dish.
If southern food is your thing, then this fun twist on shrimp and grits is sure to please. Served as a salad. Perfect as an appetizer or main dish. Try it on the weekend brunch menu, your guests will love it.
Quinoa Stuffed Peppers Ingredients
Simple, tasty ingredients that are not hard to find. Be sure to check out the suggestions and recipe tips listed below.
- bell peppers
- cooked quinoa
- canned crab meat
- goat cheese
- fresh spinach
- Panko breadcrumbs
- olive oil
- Old Bay seasoning
- salt and pepper
- garnish
Preparing Stuffed Peppers
A delicious light dinner idea with quinoa and crab. Makes a great seafood appetizer too. Full instructions can be found in the recipe card below.
- Precook the quinoa according to package directions. It increases 3 times when cooked, ⅔ cup dry = 2 cups cooked.
- Cut the peppers in half and hollow out the seeds. I find a spoon works great.
- Place them in a casserole dish.
- Mix all stuffing ingredients in a bowl.
- Stuff the peppers with the mixture.
- Top with the breadcrumbs.
- Bake peppers should be fork-tender when done.
In about 40 minutes, dinner is ready. Garnish and enjoy.
Suggestions / Recipe Tips
- Bell Peppers – any colour will work.
- Quinoa – can be replaced with cooked white or brown rice. Couscous is also another great choice. These can be cooked ahead of time and placed in the fridge until ready to use.
- Canned Crab – canned salmon or canned tuna are great alternatives.
- Old Bay Seasoning – works great in this recipe. Not a fan? Try Italian or Greek seasoning.
- Spinach – is so nutritious. Kale is another great choice.
- Cheese – I love working with goat cheese. You can use any soft cheese, or grate harder cheese like cheddar if you prefer.
- Breadcrumbs – Panko works best, but Italian breadcrumbs are a good alternative.
- Garnish – lemon, lime, or any chopped fresh herbs.
Absolutely. When cool, keep them refrigerated in an airtight container. They will last for 2-3 days. They can also be frozen for longer storage.
Oven Method: Cover with foil and heat in a moderate oven (350ºF) for about 20-25 minutes. Check the temperature to make sure they are heated through.
Microwave Method: Heat each pepper on high for about 2 minutes.
Heating from frozen will take longer with either method.
This is not necessary, and I did not pre-cook them for this recipe. Just make sure they are fork-tender when done.
Looking for more tasty stuffed recipes? Here are a few to try:
- Sausage and Apple Stuffed Squash – presentation perfect for Thanksgiving dinner.
- Grilled Mushroom Caps – makes a great starter for any BBQ party.
- Cucumber Appetizers with Smoked Salmon – always a hit on the party tray.
- Smoked Apples – a great dessert made on the barbecue.
Check out some of my other casserole recipes for easy meal ideas.
Quinoa Stuffed Peppers
Ingredients
- 4 bell peppers (washed,cut and hollowed out)
- 2 cups cooked quinoa
- 2 cans of crab meat (120 grams each)
- 6 ounces goat cheese
- 8 ounces fresh spinach (for the recipe & garnish)
- 2 teaspoons Old Bay seasoning
- Salt & Pepper (to taste)
- ¼ cup panko breadcrumbs
- 2 teaspoons olive oil
- Fresh parsley (for garnish)
- Lemon wedges
Instructions
- Pre-cook your quinoa.
- Preheat the oven to 400º F.
- Place the peppers in a prepared casserole dish.
- Drain the canned crab meat..
- In a bowl add the quinoa, crab, seasonings, goat cheese and mix well to combine.
- Add in 2 oz. of the chopped spinach and mix to combine.
- Stuff the peppers with the mixture.
- In a bowl combine the panko crumbs and olive oil till the crumbs are well coated.
- Sprinkle over each pepper.
- Cover with foil and bake for 25 minutes.
- Remove foil and continue to bake for another 10 minutes, or until the peppers are cooked to your desired level of firmness.
- Place the rest of the chopped spinach on a serving platter. Place the cooked peppers on top.
- Garnish with parsley and lemon wedges.
kallee
These look amazing. I love stuffed peppers but have never tried them with quinoa. I bet the flavor is wonderful!
Chef G
Yes it really is a great dish!!
Monica
These are gorgeous! We love quinoa and live on the Chesapeake where Crabs are the thing. I would have to get fresh crab, the canned stuff is not allowed around my husband who takes such pride in the Maryland Blue Crabs.
Chef G
I would love to use the fresh stuff….but it’s either canned or frozen since we don’t live by the ocean. They would be even better with fresh!!
Sharee @ Savory Spicerack
Awesome recipe! I will save this recipe for my off week for the whole 30 program!
Chef G
Hope you enjoy it!!
Tara
Yum! Love the combination of crab, spinach, and cheese. Such a great use of quinoa. I don’t cook with it nearly enough.
Chef G
Quinoa is so awesome. Love it!!
Tamara
Delicious! I bet the variety of those ingredients makes for an excellent taste. This is making me hungry for summer nights!
Chef G
It is a great dish for sure.
Michelle @ Sunshine and Hurricanes.com
I love discovering new ways to add quinoa to recipes, YUM!
Chef G
Quinoa is such a great meat alternative.
Danita
Beautiful dish! Great presentation.
Chef G
Thanks very much!!
Cathy M
My husband loves quinoa, so I am sure he’d love this quinoa stuffed bell peppers recipe! I can’t wait to try it with him–pinned for later! Thanks!
Chef G
Hope you enjoy it!!
Diana Rambles
I love this recipe, so I yummed and pinned it!
Chef G
Enjoy it is delicious!!
MElanie
This looks delicious! I bet my husband would like if I made them for him.
Chef G
I’m sure he would love it!
Beth
These look tasty! I agree with you I almost make extras for lunch the next day! Saves a step, money and calories compared to buying lunch out.
Chef G
Yes leftovers are great!
Lisa @ garlicandzest.com
Wow! With the crabmeat this is an over-the-top luxury meal. I like how you’ve added quinoa for even more nutrition.
Silvia
I’m sure this a delicious recipe. It looks amazing. 🙂
Chef G
Thanks it is delicious!
Mark, Compass & Fork
That is a great combination of ingredients. A very South American feel with the peppers and the quinoa. I’ll be trying this.
Chef G
Hope you enjoy making and eating it.
Shashi @ RunninSrilankan
Stuffed peppers are such a great meal indeed – and I do love making extra too – but I usually go with turkey meat and am so fascinate by your version using crab meat! I do love seafood but never thought to stuff peppers with crab and quinoa – Such a wonderful combo!
Chef G
Thanks so much…it works really well in the dish.