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Red Pepper Stuffed With Quinoa


  • 3 large red bell peppers

  • 1 cup uncooked quinoa

  • 1 tablespoon olive oil

  • 1 small onion, diced (optional)

  • 3 cloves garlic, minced (optional)

  • 1 cup vegetable broth (optional)

  • 1 teaspoon cumin

  • 1/2 teaspoon chili powder

  • 1  can of black beans, rinsed and drained (optional. You can use any type of lentils you like)

  • 1/4 cup fresh cilantro, chopped

  • Salt and pepper to taste

  • 1/4 cup crumbled feta cheese (optional)


  1. Preheat oven to 180 degrees. Cut tops off peppers and remove seeds and membranes. Place peppers cut-side down on a baking sheet lined with parchment paper. Roast for 20 minutes until skins blister. Remove from oven and cover peppers to steam for 10 minutes. This will make peeling their skin easier after cooking.

  2. While peppers are roasting, cook quinoa according to package directions. Fluff with a fork and set aside.

  3. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent, about 3-5 minutes.

  4. Add vegetable broth, cumin, and spices. Bring to a boil then lower heat and simmer for 2-3 minutes.

  5. Remove the skillet from heat. Stir in black beans, cilantro, and cooked quinoa. Season with salt and pepper.

  6. Carefully peel the skins off roasted peppers. Fill pepper cavities with quinoa mixture. Top with feta cheese if desired.

  7. Place stuffed peppers in a baking dish and return to oven for 10 minutes until heated through.

Red Pepper Stuffed With Quinoa
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