↑
  • Recipes by Type
    • Recipe Index (Search)
    • All Recipes
    • Restaurant Copycat Recipes
    • Recipes by Method>>>
      • 30-Minute Meals
      • Air Fryer
      • Instant Pot
      • Slow Cooker
      • Meal Prep Bowls
      • Sheet Pan Dinners
      • One Pot Recipes
      • Freezer-Friendly
      • Grilling & BBQ
      • Stir Fries
      • Pasta
    • Recipes by Diet>>>
      • Kid-Friendly
      • Gluten-Free
      • Low Carb
      • High Protein
      • Whole 30
    • Recipes by Protein>>>
      • Chicken
      • Beef
      • Seafood
      • Vegetarian
    • Recipes by Holiday>>>
      • Game Day
      • Valentine’s Day
      • St Patrick’s Day
      • Easter
      • Halloween
      • Thanksgiving
      • Christmas
    • Recipes by Season>>>
      • Winter Recipes
      • Spring Recipes
      • Summer Recipes
      • Fall Recipes
  • Recipes by Course
    • Appetizer
    • Breakfast
    • Lunch
    • Dinner Ideas
    • Salads
    • Soups
    • Snacks
    • Side Dishes
    • Desserts
    • Dressings, Sauces & Spice Mixes
  • Resources
    • About Me
    • How to Meal Prep
    • Resource Guides
    • Contact Me
  • eBooks

The Girl on Bloor

Meal prep for busy people!

Start here Contact Privacy Policy
  • Recipes by Type
    • Recipe Index (Search)
    • All Recipes
    • Restaurant Copycat Recipes
    • Recipes by Method>>>
      • 30-Minute Meals
      • Air Fryer
      • Instant Pot
      • Slow Cooker
      • Meal Prep Bowls
      • Sheet Pan Dinners
      • One Pot Recipes
      • Freezer-Friendly
      • Grilling & BBQ
      • Stir Fries
      • Pasta
    • Recipes by Diet>>>
      • Kid-Friendly
      • Gluten-Free
      • Low Carb
      • High Protein
      • Whole 30
    • Recipes by Protein>>>
      • Chicken
      • Beef
      • Seafood
      • Vegetarian
    • Recipes by Holiday>>>
      • Game Day
      • Valentine’s Day
      • St Patrick’s Day
      • Easter
      • Halloween
      • Thanksgiving
      • Christmas
    • Recipes by Season>>>
      • Winter Recipes
      • Spring Recipes
      • Summer Recipes
      • Fall Recipes
  • Recipes by Course
    • Appetizer
    • Breakfast
    • Lunch
    • Dinner Ideas
    • Salads
    • Soups
    • Snacks
    • Side Dishes
    • Desserts
    • Dressings, Sauces & Spice Mixes
  • Resources
    • About Me
    • How to Meal Prep
    • Resource Guides
    • Contact Me
  • eBooks
Home » Recipes » Quinoa Lasagna Stuffed Peppers

Quinoa Lasagna Stuffed Peppers

1/24/22

Jump to Recipe Pin Recipe

These Quinoa Lasagna Stuffed Peppers with ground beef and ricotta cheese are a healthy, make-ahead dinner that is a fun spin on lasagna! 

Quinoa Lasagna Stuffed Peppers

Gain access to my free 4-week meal prep magic ebook!

Success! Now check your email to confirm your subscription - in order to take part in the challenge you MUST press that confirm button! Check your "other" folder if you don't see that confirmation email. In the meantime, add me to your contacts to ensure that you receive my Challenge emails 🙂

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Ingredients and substitutions

  • Olive oil – any neutral oil can work such as avocado oil, vegetable oil, canola oil, etc.
  • Yellow onion – white onions are great substitutes. Leeks or scallions can also give a similar taste.
  • Garlic cloves – store-bought or self-minced garlic can both work. Garlic powder can be used too, if needed.
  • Mushrooms – cremini, shiitake, and portobello mushrooms work great but mostly any mushroom can be used.
  • Ground beef – ground turkey or chicken could be used, if desired. You can also use a plant-based minced “meat” for a vegetarian option.
  • Passata – canned strained or crushed tomatoes can be used, as well as pureed tomatoes or marinara sauce.
  • Salt & pepper – use to taste.
  • Quinoa – flavoured or plain quinoa can both be used. Teff is also a great, similar substitute option. Using a different grain, such as brown rice, barley, etc. can be done, but will change the texture of the dish.
  • Kale – other leafy greens, like spinach, swiss chard, savoy cabbage, bok choy, etc. can also be used instead.
  • Bell peppers – any colour can be used. Red is the sweetest, whereas orange and yellow are a little more tangy in taste. Green peppers can be a little bit more bitter tasting than the rest.
  • Ricotta cheese – cottage cheese or goat cheese can both offer quite a similar taste to ricotta cheese.
  • Mozzarella cheese – packaged shredded or freshly hand shredded mozzarella both work. Provolone cheese is also similar to mozzarella and can be used as a substitute, if preferred.
  • Fresh basil – fresh oregano, thyme or an Italian herb and spice blend can also work as good substitutes.

Quinoa Lasagna Stuffed Peppers

What components you can prep ahead

To get a head start, you can pre-cut the peppers and store them in the fridge, then make the filling later on. Alternatively, you can make your filling ahead of time and keep it in the freezer, if wanting to prep a large chunk of time in advance, or can  refrigerate it for up to three days. You can also chop and prep anything that needs diced, sliced, or minced, then store them in containers in the fridge so that they're all ready to be cooked when desired!

Quinoa Lasagna Stuffed Peppers Quinoa Lasagna Stuffed Peppers

Storing and reheating

To store these cooked stuffed peppers, allow them to cool completely, then store them in an airtight container and keep them in the fridge. These can be kept for up to 3 days, if sealed. To reheat, place them in the oven at 350F for 15-20 minutes or until hot. To keep them tasting fresh, I'd recommend adding a sprinkle of fresh mozzarella and chopped basil on top once they're done baking.

Freezing the filling

To freeze your filling, cook it by following the given instructions below then allow it to cool completely. Once no longer warm, you can store it in a freezer-safe airtight container or in a sealable freezer bag. This can be kept for up to 3 months, if kept sealed and frozen. To reheat, allow it to defrost, then stuff your peppers and bake for 20-25 minutes at 350F.

Quinoa Lasagna Stuffed Peppers

More lasagna recipes

  • Super Easy Mini Vegetable Lasagna Cups
  • Low Carb Lasagna Stuffed Peppers
  • The Best Lasagna Recipe on the Internet
Quinoa Lasagna Stuffed Peppers

Quinoa Lasagna Stuffed Peppers

These Quinoa Lasagna Stuffed Peppers are a healthy, make-ahead dinner that is a fun spin on your favourite winter comfort food - enjoy these cheesy, saucy peppers all week!
5 from 3 votes
Print Pin Rate
Course: Comfort Food
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 pepper halves
Calories: 399kcal
Author: Taylor Stinson

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic minced
  • 1 package mushrooms, chopped
  • 1 lb ground beef
  • 2 796mL jars passata (strained tomatoes-can also use canned crushed tomatoes)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup cooked quinoa
  • 2 cups chopped fresh kale (or spinach)
  • 4 bell peppers (any colour)
  • 1 tub ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 2 tbsp chopped fresh basil

Instructions

  • Preheat oven to 375 F. In a large frying pan, heat olive oil over med-high heat. Add onions and garlic, sauteeing for 30 seconds until fragrant. Add ground beef. Cook, breaking up with a spoon. Add mushrooms and cook another 2 min. Add both jars of passata to ground beef mixture, along with salt and pepper. Simmer for 15 minutes.
  • Meanwhile cook quinoa according to package directions and prepare peppers by slicing length-wise in half and removing core/seeds. Drizzle with a tiny bit of olive oil and bake, covered in foil, in a large oven safe dish for 15 minutes.
  • Add cooked quinoa to ground beef and tomato mixture, along with kale. Stir well and remove from heat.
  • Remove peppers from the oven and when cool, add 2-3 tbsp of ricotta to each pepper, just enough to coat the bottom of each. This should use up the whole tub.
  • Add quinoa-ground beef mixture to each pepper - continue until mixture is used up. Peppers will be heaping full of stuffing. Bake, covered with foil, in oven for another 15 minutes.
  • Remove from oven, top with grated mozzarella, and bake uncovered another 5 minutes or until cheese is melted. Remove from oven, sprinkled with fresh chopped basil and serve!

Nutrition

Calories: 399kcal | Carbohydrates: 23g | Protein: 24g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 761mg | Potassium: 954mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4103IU | Vitamin C: 116mg | Calcium: 292mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @GirlonBloor or tag #girlonbloor!

Previous article:
« The Keg’s Mushrooms Neptune {Stuffed Mushrooms}
Next article:
Butternut Squash Stuffed Shells {Super Creamy} »

About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

Comments

  1. Karyn says

    October 7, 2019 at 23:09

    I made these tonight and they were absolutely delicious! I’m not a fan of kale, so I used spinach and it worked perfectly. I’ve made a few of your recipes and they never disappoint, thank you!

    Reply
    • Taylor Stinson says

      October 8, 2019 at 07:58

      Thank you so much for the kind words Karyn 🙂 So glad you enjoyed them!!

      Reply
  2. Crystal says

    April 25, 2017 at 01:42

    Hello! This recipe looks delicious! I’m going to be trying it hopefully tomorrow!
    I just wanted to clarify that the recipe indeed calls for 8 bell peppers (so 16 halves).
    Thank you!!

    Reply
    • Taylor Stinson says

      April 25, 2017 at 08:32

      Oh no! Bit of a typo there – it’s 4 bell peppers and 8 halves. Thanks so much for catching this Crystal! I have updated the recipe to reflect the change 🙂

      Reply
      • Crystal says

        April 25, 2017 at 16:03

        Thanks! Making them as we speak!

        Reply
        • Taylor Stinson says

          April 25, 2017 at 16:04

          Yay!!! 🙂

          Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Taylor Stinson

Oh hey there, welcome!!

I'm Taylor Stinson, a busy city girl living in downtown Toronto. Looking to switch up your weekly meal prep routine? I've got you covered with healthy recipes and meal planning resources. Join 1.5 million other monthly readers and dive in! MORE ABOUT ME..

Most Popular

Crockpot Chicken Noodle Soup

15+ Healthy Slow Cooker Recipes for Meal Prep

Baked Hasselback Greek Chicken

52 Healthy, Quick & Easy Dinner Ideas for Busy Weeknights

Leftover Turkey Recipes

25 Leftover Turkey Recipes To Get Excited About!

Iced Coffee Recipes

3 Iced Coffee Recipes: Caramel, Vanilla and Mocha

Freezer-Friendly Mini Breakfast Pizzas

15+ Breakfast Meal Prep Ideas for Busy Mornings!

Copycat Oven-Baked Starbucks Egg Bites

Copycat Oven-Baked Starbucks Egg Bites

Gain access to my FREE five day meal prep challenge + bonus resources when you sign up.

learn how to meal prep by subscribing to our newsletter!

There was an error submitting your subscription. Please try again.

Amazing Summer Recipes

A collage with four different recipes with the text "Healthy Summer Meal Ideas" layered over top.

18 Delicious Healthy Summer Recipes

Margherita Asparagus Stuffed Chicken

Margherita Asparagus Stuffed Chicken {Low-Carb}

Air fryer chicken thighs with coleslaw and rice on a plate

Air Fryer Chicken Thighs {Bone-In or Boneless}

Meal Prep Skinny Taco Bake

Meal Prep Skinny Taco Bake

Southwest Chicken Foil Packets with Veggies

Southwest Chicken Foil Packets + Veggies {No Dishes!}

Sticky Sriracha Meatball Lettuce Wraps

Sticky Sriracha Meatball Lettuce Wraps

Copyright ©2022, The Girl on Bloor. All Rights Reserved.
Design by Pixel Me Designs

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites
Learn how to meal prep...the FAST way!
Download my dinner prep cheatsheet so you can prep ingredients in 1 hour each week. That way, dinner comes together in just 15-20 minutes each night!
YOUR NAME:
YOUR EMAIL: