Kimchi Fried Quinoa Stuffed Peppers – Juicy and low-carb, these delicious vegan quinoa stuffed peppers are a playful twist on kimchi fried rice and stuffed peppers. Gluten-free and soy-free.

What is Kimchi Fried Quinoa?

If you have ever been inside a Korean restaurant, you probably would have seen kimchi fried rice on the menu. It is one of the most popular meals to make in many Korean households due to the ubiquitousness of the ingredients. Every Korean household will have kimchi and some leftover rice in the fridge.

Alright, but what exactly is kimchi?

The term kimchi can apply to any kind of pickled and fermented vegetable. The most common kind of kimchi that you see in restaurants and supermarkets is baechu kimchi (배추김치), which is spicy pickled and fermented Napa cabbage. Other popular vegetables that Koreans like to use in making kimchi include: leeks, cabbages and radishes of all kinds.

Going back to our recipe, kimchi fried quinoa is basically a Kimchi Fried Rice where you have substituted the rice with quinoa. This makes the dish high in protein! It has a different feel to kimchi fried rice as the quinoa makes the dish more crumbly rather than sticky. I made the kimchi fried quinoa and stuffed it in bell peppers to make serving the dish easier and more fun.

What do you need to make Kimchi Fried Quinoa Stuffed Peppers?

To make these Kimchi Fried Quinoa Stuffed Peppers, you only need the following 5 ingredients!

Quinoa
Vegetable broth
Bell peppers
Kimchi
Yellow onion

You will also need the following equipment:

1 large casserole pan (or a baking tray if you do not have a casserole pan)
1 large pan

How do you make these Vegan Quinoa Stuffed Peppers?

These kimchi fried quinoa stuffed peppers are a great low-carb alternative to kimchi fried rice as we have substituted the rice with quinoa and added more vegetable for volume. You can make this dish following these steps:

Make the Kimchi Fried Quinoa Stuffed Peppers

Prepare a medium pan and cook the quinoa in vegetable broth until light and fluffy.
While the quinoa is cooking, slice the bell peppers lengthwise and remove the white insides and the seeds. You can remove the stem portion if you would like. Lay them in a large casserole pan.
Dice the onion and finely chop/cut the kimchi to a similar shape and size as the onion. I recommend using kitchen scissors to cut the kimchi.
Remove the quinoa from the pan and set aside.
Pour some oil into the pan and cook the onion on medium heat until soft.
Add the quinoa, kimchi and the kimchi liquid into the pan and cook until the mixture is no longer damp. The kimchi fried quinoa should be fluffy but not contain excess liquid.
Stuff the halved bell peppers with the kimchi fried quinoa and place them in a large casserole pan or a baking tray lined with parchment paper. Feel free to top the stuffed peppers with some vegan cheese of your choice.
Bake at 375F for 40 minutes.

Tips and Tricks for the best Vegan Quinoa Stuffed Peppers:

Use vegetable broth in cooking quinoa: Do not skip this step! Using vegetable broth rather than water in cooking quinoa will give you more flavorful quinoa. This is helpful in balancing out the comparatively bland pepper vessel.
Do not skimp on the kimchi liquid: The pungent red juice in the bottom of the kimchi jar is packed with flavor. Be sure to add this when making the kimchi fried quinoa for a more flavorful stuffing. If you don't have much kimchi liquid left, that is fine but your kimchi fried rice won't be as flavorful.
Top with vegan cheese of your choice, or skip: I prefer not to use vegan cheese alternatives, but feel free to use them if you would like. Putting them on will also help with holding in the filling.

This Kimchi Fried Quinoa Stuffed Peppers are...

Delicious and flavorful
Only requires 5 ingredients
A Low-carb alternative to kimchi fried rice
A playful twist on regular vegan quinoa stuffed peppers

Frequently Asked Questions:

Are these gluten-free? Yes! These are gluten-free. These are also soy-free!
Are these spicy? That would depend on the spiciness of the kimchi used. However, this dish shouldn't be too spicy. I would recommend you first find the kimchi you enjoy eating before making this recipe.
How can I store these kimchi fried quinoa stuffed peppers? You can store them in an airtight container in the fridge for 3 days. I do not recommend freezing these because the bell peppers would not be tasty after thawing. For best tasting results, eat within a day of cooking!

If your question isn't answered here, be sure to check out the comments section below. You might find the answer to your question down there. Otherwise, please leave a comment on this post so I can get back to you ASAP!

As always, thanks for reading!

Best,