Quinoa-Stuffed Green Peppers

Beth M.


I found something new that my husband actually enjoys eating on 9/13/11, a memorable date in history: Quinoa(pronounced keen'wah) the organic "whole grain". Quinoa is simple to cook, takes only ten minutes and five minutes resting time. According to the package's "nutrition facts" it contains 5 grams of Protein; 200 mg.Potassium; "0" Cholesterol; "0" Sodium; and it is Gluten Free.

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20 Min


25 Min




1 c
quinoa, rinsed before adding to boiling water
1 1/4 c
boiling water
1 large
green bell pepper, partially steamed, and cut in half
1/2 medium
vidalia onion chopped, for sauteing
1 small
summer squash, sliced and quartered, for sauteing
1 small
zucchini, sliced and quartered, for sauteing
2 medium
plum tomatoes, seeded and chopped
2 Tbsp
olive oil
1 small
can tomato sauce
1 or 2 pinch
ground/grated dried garlic to taste
salt and fresh ground black pepper to taste
1/2 c
grated italian cheese combination for topping

Directions Step-By-Step

Boiling Quinoa for ten minutes,covered, remove and rest for five minutes, fluff with a fork.
Steam the Bell pepper after removing center/top and seeds, just for about four or five minutes, while you are stirring and sauteing the other vegetables.
Saute all vegetables in olive oil, five or ten minutes, add seasonings.
Place two halves of Bell pepper in oiled casserole,or a small rectangular shallow dish. Stuff pepper halves with Quinoa. Top with sauteed vegetables, and pour tomato sauce over all. Add grated cheese on top of peppers.
Place in preheated 325 degree oven for 25 minutes, or until golden on top.
NOTE: Serve with parmesan cheese if desired, and crusty bread for a filling meal. We ate it, and I forgot to take a picture first!

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #side dish, #main, #course