Quinoa Stuffed Red Peppers

Serves 4


  • 2 cups cooked quinoa
  • 2 Tablespoon olive oil
  • 1 cup sweet onion, diced
  • 3 garlic cloves, minced
  • 2 cups mushrooms, sliced into bite-sized pieces
  • 4 cups fresh spinach, roughly chopped
  • 4 large red bell peppers
  • 2 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 Tablespoon fresh lemon juice
  • ¼ cup shredded Parmesan

Seasoned Cook: Substitute the spinach with Swiss Chard or curly kale and sauté a few minutes longer. Sprinkle some cayenne into the sauté for added heat.


  • Preheat oven to 350F.
  • In a large skillet, heat olive oil. Add onions and sauté until softened, about 5 minutes. Add garlic and mushrooms and sauté another 5 minutes.
  • Cut the tops off the red peppers and scoop out any remaining membranes and seeds.
  • Add spinach and spices to the sauté. Stir continuously until spinach has become a dark green. Don’t overcook! Remove from heat and combine sautéed vegetables with cooked quinoa in a large bowl. Add salt, lemon juice and toss.
  • Stuff peppers with mixture and place in a glass or ceramic baking dish with ½ inch water in bottom. Bake for 35 minutes or until peppers are soft. Sprinkle 1 tablespoon of cheese on each pepper and return to oven for 3-5 minutes.

Per serving: 287 calories, 10g protein, 39g carbohydrate (9g fiber),11g fat (2g sat, 9g mono/poly), 414mg sodium