Home > Recipes > Ingredients > Broccoli
November 9, 2014

by Alyssa

Cheesy Broccoli & Quinoa Stuffed Peppers

Jump To Recipe

Cheesy Broccoli & Quinoa Stuffed Peppers - made with the base of my 5-ingredient mac and cheese! You know those classic combinations that bring two ingredients together and it’s like an explosion of flavors and you can’t imagine eating them separately from now on? Take peanut butter and jelly, for example. Or chocolate and peanut butter, for that matter. Or even tomatoes and basil. They’re all basic ingredients, delicious on their own, but when paired with the other, they’re taken to a whole new level. It’s like a good relationship. They complement each other in all the right ways. They make the other better; helps them stand out and lifts them up. Together they’re a force to be reckoned with. Cheesy Broccoli & Quinoa Stuffed Peppers - made with the base of my 5-ingredient mac and cheese! Okay, now perhaps I’m pushing this a little too far in the philosophical direction, but you get the idea. There are just those ingredients that are simply meant to be together. Broccoli and cheese is one of those combos. For me the love affair started when my dad used to make homemade cheddar soup when we were kids, and I would always dunk pieces of broccoli into. I loved that each piece of broccoli would absorb the cheesy flavor, taking the sauce into each little crevice of the floret. Nowadays, this pairing is a little less infrequent in our house. I don’t eat much dairy, Matt isn’t the biggest fan of soups, but from time to time that cheesy-broccoli goodness comes creeping into my mind and it’s a hard one to shake. Quinoa Stuffed Peppers with Broccoli & cheese - AND made with the base of my 5-ingredient mac and cheese! I realize I could have gone the traditional route with this recipe and made you a vegan broccoli-cheddar soup, but that didn’t seem as fun. I wanted something that would be super easy to make, didn’t take many ingredients, would be simple to make vegan and that involved lots of veggies. It didn’t take my long to think of my base for this recipe – my 5-ingredient quinoa mac and cheese is not only, but it’s also a cinch to whip up. So with that as our starting point, I figured why not throw in some broccoli and call it a day? Sure, that would have been absolutely amazing, but I wanted to go bigger. Instead of just giving you broccoli and quinoa mac and cheese, I figured why don’t we get even more veggies involved and stuff this tasty mixture into some peppers? Quinoa Stuffed Peppers with Broccoli & Cheese Well, I’m happy to report these quinoa stuffed peppers totally rocked my world. And I hope they rocks yours too. They’re filled to the brim with creamy, cheesy gooeyness, and yet they’re actually healthy and pretty adaptable. Want to make them vegan? Sure, sub in the cheddar for vegan cheese. Not a fan of broccoli? No problem, add in your veggies of choice. There’s endless possibilities with this recipe, but since broccoli-cheese are a match made in savory heaven, it only made sense to bring that to your first. Enjoy!

Cheesy Broccoli & Quinoa Stuffed Peppers

These peppers filled to the brim with creamy, cheesy gooeyness, and yet they’re actually healthy and pretty adaptable. 
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 Servings
Calories 205kcal
Author Alyssa
Print Pin
Quinoa Stuffed Peppers with Broccoli & cheese - AND made with the base of my 5-ingredient mac and cheese!
No ratings yet


for the mac and cheese:

  • 1 small butternut squash
  • 1/4 cup almond milk
  • 1 tablespoon dijon mustard
  • 3 - 4 cups cooked quinoa
  • 1 cup goat cheddar or shredded cheese of choice


  • Preheat oven to 375 degrees F.
  • Slice peppers in half lengthwise, discarding the seeds. Set aside.
  • Prepare mac and cheese according to instructions, stopping at step 4. While this is cooking, gently steam or roast your broccoli until just tender.
  • Once quinoa and cheese have been mixed, fold in broccoli. Spoon mixture into peppers, place in a large baking dish, and bake for 30 - 35 minutes, until bubbly.
  • Remove from oven, cool slightly and enjoy immediately.


These are easily made vegan with the swap of vegan shredded cheese for the goat cheese. Use same measurements and instructions.


Serving: 1g | Calories: 205kcal | Carbohydrates: 30g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 141mg | Potassium: 649mg | Fiber: 5g | Sugar: 4g | Vitamin A: 10485IU | Vitamin C: 86mg | Calcium: 189mg | Iron: 2.2mg

rate this recipe


share what you make

Tag #simplyquinoa on Instagram with your creations! We love sharing what you make with the community. We can’t wait to see!

About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

Interested in Healthy Eating? Grab our 7-Day Vegan Meal Plan!

With a week’s worth of simple and healthy meals, Eat Clean will help you see just how easy living a life full of whole foods can be. Recipe are 100% gluten-free and vegan!


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

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. My husband is loving poblano peppers so this is a must try! So simple and delicious looking!


    3 Day Reset

    This reset plan is an easy-to-follow timeline
    to get you back on track within 72 hours!

    Welcome to Simply Quinoa! Our mission is to help women be well + truly healthy.

    This is a community that celebrates your own unique health journey, no matter where you are on your path. We will encourage you, inspire you and support you every step of the way.