Quinoa Stuffed Peppers

I’m in the middle of a move right now so I have very little food in my cupboards and as I’m a huge fan of quinoa it was no surprise I had a bag on my very empty shelves. I found some vegetables in the fridge that I needed to get rid of and decided this combination would make for a quick and delicious dinner.


Serving size 2
2 Bell Peppers
1 cup quinoa
10 mini carrots (slice thin)
¼ yellow onion (dice)
½ squash (dice)
1 cup spinach
6 cloves garlic
Jalapeño almond cheese
1 tablespoon olive oil
Pinch of salt
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon paprika
¼ teaspoon dried thyme
Dash cayenne pepper


Rinse the quinoa, drain and transfer it to a medium pot. (1 cup of quinoa)

Add water and salt and bring to a boil. (2 cups of water and a ½ teaspoon of salt)

Cover, reduce heat to medium low and simmer until water is absorbed (about 15 to 20 minutes). Set aside off the heat for 5 minutes; uncover and fluff with a fork.

Combine the onion, carrots, squash and garlic in a big pan with olive oil and seasonings. Cook until onion is translucent and vegetables are soft. Add in the spinach until it is wilted. By the time you have cut the vegetables and cooked them your quinoa should be done. Add the quinoa to the vegetables and stir everything together so it is distributed evenly.

Clean the peppers, cut the top off and remove the seeds. Spoon the vegetable/quinoa mixture into the peppers and add a little sprinkle of almond cheese to the top. Place in a baking dish or tray and bake for 25-30 minutes on 350 F.





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