Quinoa Stuffed Peppers

Side Dishes.
Pale yellow quinoa is the most widely available variety of this high-protein whole grain, though some natural food stores carry a dark reddish-brown variety.  Both are prepared the same way.  If you want a more colourful dish, use equal parts yellow and red quinoa. 

Quinoa Stuffed Peppers


Quantity Ingredients
6 small red bell peppers
2 cups cooked quinoa
1/2 cup onion, chopped
3 cloves garlic, chopped
1 carrot, shredded
2 tbsp chives, chopped
1 tbsp lemon juice
1 tbsp chopped fresh basil


Preheat oven to 375ºF (190ºC).

Cut off and reserve the tops of the bell peppers.  Scoop out and discard the seeds.

In a large bowl, combine quinoa, onion, garlic, carrot, chives, lemon juice and basil.  Stuff each pepper with the quinoa mixture, evenly distributing the mixture among the peppers.  Place a reserved top on each of the peppers.

Gently place the peppers in a glass baking dish.  Bake for 30 minutes.  If the bottom of the peppers begin to burn, add 2-3 tbsp of water to the baking dish.

Serve warm.

Serves 6.

Per stuffed pepper: 276 cal, 10 g pro, 4 g total fat (0 g sat. fat), 54 g carb, 7 g fibre, 0 mg chol, 21 mg sodium

Good source of: potassium
Excellent source of: vitamin A, vitamin C, iron, magnesium

Source: Foods that Fight Disease