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Quinoa Lasagna Stuffed Peppers
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5 from 3 votes

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!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Comfort Food
Cuisine: Italian
Servings: 8 pepper halves


  • 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


  • 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!