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Peppers Stuffed W/ Quinoa And Cheese

Green peppers are filled with a light mixture of quinoa, vegetables, and cheese


  • 4 large bell peppers
  • ½ c cooked quinoa (you can use orzo also)
  • 1 tbsp olive oil
  • 3 cloves of garlic
  • 1 small onion chopped
  • 1 medium zucchini chopped
  • 2 tbsp white wine or water
  • 4 tbsp chopped fresh parsley
  • 4 tbsp chopped fresh basil
  • ½ tsp salt
  • freshly ground black pepper
  • 4 oz. of shredded cheese


  1. Cut tops from the peppers, remove the interior ribs and seeds. Save the tops (chop up and add to filling). Very lightly steam or blanch the peppers (should still be bright green and firm). Heat oil over med heat. Add the garlic and onions and saute for 5 min. Add the carrots, zucchini, and the chopped pepper tops. Saute for 2-3 min. longer. Add the white wine or water. Cover and steam over medium heat for 5-7 min, or until crisp tender. Remove from heat and mix with cooked quinoa, parsley, and basil. Season with salt and pepper. Toss in cheese.

  2. Preheat oven to 350. Place whole peppers upright in small baking dish. Divide filling in four and stuff the peppers. Pour ¼ cup water in the bottom of the pan with the ppers and cover. Bake until peppers are just tender-crisp, and stuffing is warmed, 20-30 min.

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