Quinoa Anyone? Stuffed Peppers Have Never Been This Light and Good!

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quinoa stuffed peppers

If you want a quick and easy recipe that is healthy for you and your family, then you will want to try out this Mixed Vegetables and Quinoa Stuffed Peppers recipe. I love how this recipe features and adds a special taste to one of the most popular super foods around – quinoa. This recipe is packed with protein, vitamins and nutrients. And it’s also good for vegetarian and gluten-free diets.

Mixed Vegetables and Quinoa Stuffed Peppers
Serves 6
Light and extra delicious mixed veggies and quinoa stuffed peppers recipe!
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Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
370 calories
38 g
22 g
21 g
11 g
13 g
466 g
635 g
10 g
0 g
7 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 370
Calories from Fat 186
% Daily Value *
Total Fat 21g
Saturated Fat 13g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 22mg
Sodium 635mg
Total Carbohydrates 38g
Dietary Fiber 9g
Sugars 10g
Protein 11g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup Quinoa
  2. 2 cups vegetable stock
  3. 6 bell peppers (any color: yellow, red or green; halved and seeded)
  4. 4 tbsp. coconut oil
  5. Salt and freshly ground black pepper (to taste)
  6. 4 cloves garlic (thinly sliced)
  7. 1 small to medium firm zucchini (seeded and chopped)
  8. 1 small firm eggplant (trimmed, chopped)
  9. 1 red onion (chopped)
  10. 1 fresh chili pepper (thinly sliced)
  11. 2 plum tomatoes (chopped)
  12. 1/2 cup fresh flat-leaf parsley leaves (chopped)
  13. 1/4 cup fresh mint leaves (chopped)
  14. 2 tbsp. olive oil
  15. 1 cup feta cheese (crumbled for topping)
  1. Preheat oven to 450 degrees F.
  2. Prepare Quinoa in a pot with vegetable stock (or chicken stock) for about 15 minutes or until it’s tender and fluffy.
  3. Lower oven temperature to 374 degrees F.
  4. Brush bell peppers with oil and season with salt and pepper. Place on a baking tray, uncut sides up and roast for about 20 minutes or until tender and skins start to darken.
  5. Cool on wire rack.
  6. Meantime, heat 3 tbsp. oil on a saucepan over a medium-high flame and cook garlic. Mix in onions, zucchini, eggplant, and chili peppers. Cook for about 10 minutes or until tender.
  7. Add cooked quinoa, and the rest of the ingredients.
  8. Season with salt and pepper.
  9. Stuff peppers with the mixture, drizzle with olive oil and heat inside oven for several minutes until heated through.
  10. Top with cheese and serve.
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Reap all the health benefits of quinoa and veggies while indulging in this tasty meal!

mixed vegetables quinoa stuffed peppers

About the author / 

Jean Fermano

Jean is an avid foodie, food blogger, author, and health enthusiast. She is not shy about trying different types of food and sharing her discoveries. Jean has been featured in a popular TV Show in the Philippines, Unang Hirit, a morning news and talk show aired every weekday morning by GMA Network. Follow Jean's food adventures, all for good food and healthy living, here on Sleekly.

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