Chef Heather’s Stuffed Peppers

Sonoma Family Meal’s Executive Chef whips up vegetarian stuffed peppers this week for our healthcare workers at Sutter Santa Rosa Regional Hospital! Check out the recipe below. For more information on this great organization, visit

Quinoa and Black Bean Stuffed Peppers
Serves 4

1 cup quinoa (rinsed thoroughly and drained)
2 cups vegetable stock or water
4 large bell peppers
2 t ground cumin
1 ½ t chili powder
1 ½ t garlic powder
2 cups black beans, cooked or canned (drained)
1 cup corn, fresh or frozen
Salt and pepper
Egg (substitute chopped wet vegetables like zucchini or tomato)
Panko (substitute ground oats or chickpea flour)

Tomato sauce or salsa
Shredded cheddar or jack cheese
Other options:
Diced red onion
Hot sauce
Chopped cilantro

Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy – about 20 minutes.

Preheat oven to 375 degrees F and lightly grease a 9 x 13 baking dish.

Brush halved peppers with your oil of choice and sprinkle with salt and pepper. Parcook peppers in the oven until just beginning to soften, 5 to 10 minutes.

Add quinoa to a large mixing bowl and add remaining ingredients. Mix to thoroughly combine. To taste, put a small amount of the filling into a saute pan. Put in the oven until firm. Adjust seasoning to taste.

Generously stuff halved peppers with quinoa mixture until all peppers are full. Bake for 30 minutes or until mixture reaches an internal temperature of 160 degrees F if using egg.

Remove from oven. Top each pepper half with tomato sauce or salsa and shredded cheese. Return to oven until cheese is melted.

Serve with desired toppings.

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