Quinoa Stuffed Peppers

This was something completely new to us. And it was awesome.  Reminder for next time- it takes longer than I’m planning! 🙂

Also- Quinoa is pronounced ‘Keen-wah’.  We did not know that for a while… 🙂  It is a grain staple of the ancient Incas known today for its high protein content.

*I’m not sure how well this reheats- so I just Made the Quinoa stuffing as directed- but then only made two stuffed peppers- and we ate the stuffing the next day for lunch (grains, nuts and veggies = healthy lunch)- but the recipe as is- makes 6 stuffed peppers.


  • 1 Tablespoon EVOO
  • 1 Onion- chopped
  • 1/2 lb sliced mushrooms
  • 1 cup chopped carrots
  • 7 bell peppers (1 cored, seeded and chopped; the other 6- just removed the tops and seed- set the tops aside for later)
  • 1/2 cup chopped parsley
  • 1/4 lb spinach
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cumin
  • 2 1/2 cups cooked Quinoa
  • Pepper to taste
  • 1/2 cup roasted, un-salted cashews


  1. Heat oil in large skillet over med/high heat
  2. Add onion and cook until transparent (about 10 min)
  3. add mushrooms and cook another 4 minutes
  4. Add carrots and pepper and cook another 4 minutes
  5. Add parsley and spinach- let spinach wilt
  6. Add cinnamon and cumin keep stirring
  7. Add pepper & cashews and cook another 4 minutes
  8. Add Quinoa & Set filling aside and let cool a bit- to the point that you can taste without burning your tongue off
  9. Pre-heat oven to 400
  10. Stuff Quinoa mixture into the bell peppers & gently pack down
  11. Top each pepper with its top and put them upright into a pan
  12. Cover snugly with foil & back for 30 minutes (until the peppers are tender & juicy)
  13. Eat

The stuffing before adding the Quinoa

Served with Zucchini Chips


Rick– 10 out of 10

Kassie– 10 out of 10 (yes- I know our reviews are getting very awesome.  We’re getting better recipes)

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