Vegetarian stuffed peppers with heart-healthy quinoa and beans are an easy weeknight dinner. This delicious meal will satisfy everyone in the family, even the meat-eaters, and they are gluten-free.
When it comes to stuffing the peppers, pack it in there! I find it is easiest to do this with my hands. Bake for anywhere between 20 – 30 minutes after being stuffed.
The peppers go back into the oven just long enough for everything to be heated through and for the cheese to get melty and a little browned on top.
I also added in a banana pepper because I had one from the garden. This is a great way to use some of the vegetables you’ve grown or have in the refrigerator!