Southwestern Stuffed Peppers meal kit

Southwestern Stuffed Peppers with Quinoa

The stuffed pepper dish with quinoa substituting for rice was a good dish, though I wouldn't classify it as great. Still, it was easy and a little different, and I think most people will like it.
Good but not great
  • Flavor (5 = best)
  • Prep Time (5 = short and easy)
  • Difficulty Level (5 = easiest)
  • Cleanup (5 = quickest)


I am a big fan of traditional stuffed peppers with ground meat, spaghetti sauce, Italian breadcrumbs, and rice. I thought it would be interesting to taste a similar dish but with quinoa instead of rice, and without the breadcrumbs.

So how did it compare to the traditional dish?

I still like my old favorite better mainly because I missed the flavor of the Italian breadcrumbs. If I’d make this again, I’d throw some in. But substituting the quinoa for rice worked out pretty well, I think. Gail definitely approved of the quinoa.

If you make this dish, I’d also recommend adding a little garlic bread to the plate, so you can dip the bread in the sauce.

The prep work and cleanup were both relatively quick and easy. This would probably be a meal that most people will like, so don’t hesitate to give it a try.


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Glance through the recipe instructions before you begin. Some recipes ask you to chop veggies in the middle of the process, usually while something else is cooking on the stove. I recommend ignoring those instructions. Instead, prep all your veggies before you do anything else. (You can preheat your oven during this time). If you are anything like me, trying to chop vegetables while watching over the cooking process will usually end up with overcooked or burned food, or even knicked fingers.

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