Roasted Bell Pepper Stuffed With Quinoa

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4 Bell Peppers

½ Cup Cooked Quinoa

1 tbsp. Olive Oil

½ Red Onion, chopped

1 Cup Mushrooms, sliced

1 Cup Carrots, grated

1 Cup Baby Spinach

1 tbsp. Dried Parsley

½ tsp. Ground Cinnamon

¼ tsp. Ground Cumin

Salt and Pepper


1. Preheat oven to 350 F.

2. Cut the top of the peppers and discard membrane and seeds. Reserved the top for later.

3. In a large skillet, heat oil over medium-high heat. Add onion and mushrooms and cook for 4 to 5 minutes, stirring occasionally.

4. Add carrots, spinach and parsley. Let spinach wilt then stir in cinnamon, cumin and cooked quinoa. Toss gently to combine.

5. Add salt, pepper and cook 1 to 2 minutes more. Set aside to let filling cool until warm.

6. Divide quinoa mixture evenly among the 4 bell peppers. Top each pepper with its reserved top then arranges them upright in a glass-baking dish.

7. Cover snugly with foil and bake for about 1 hour, checking halfway through, until peppers are tender and juicy.

8. Transfer to plate and serve.

Bon Appetit!

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