Quinoa-Stuffed Red Bell Peppers

Pale yellow quinoa is the most widely available variety of this 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 Red Bell Peppers


Quantity Ingredients
6 small red bell peppers
2 cups (500 ml) cooked quinoa
1/2 cup (125 ml) chopped onion
3 cloves garlic, crushed
1 cup (250 ml) shredded carrot
2 tbsp (25 ml) chopped chives
1 tbsp (15 ml) chopped fresh basil
1 tbsp (15 ml) freshly squeezed lemon juice


Preheat oven to 375˚F (190˚C).

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, basil, and lemon juice. 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 peppers begin to burn on the bottom, add about 2 tbsp (25 ml) water to the baking dish.

Serves 6

Nutrition per stuffed pepper: 276 cal, 10 g pro, 4 g total fat (0 g saturated fat), 54 g carb, 7 g fibre, 0 mg chol, 21 mg sodium

Source: Leslie Beck's Healthy Kitchen