Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Quinoa Stuffed Peppers
1 cup of bell peppers has 156% of daily recommended Vitamin C intake.
No ratings yet
Print Recipe
Pin Recipe
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Course
Main Course
Cuisine
Mediterranean
Servings
4
servings
Calories
423
kcal
Ingredients
1x
2x
3x
4
peppers
different coloured, organic
1
cup
chickpeas
organic
1/4
cup
yellow onion
chopped
5
white mushrooms
organic, sliced
1/2
cup
black olives
sliced
1
clove
garlic
organic, chopped
1
cup
quinoa
organic
1.5
cups
marinara sauce
1
tbsp
olive oil
cold-pressed extra virgin
1
tbsp
italian spices
4
slices
mozzarella cheese
salt
to taste
pepper
to taste
Instructions
Preheat oven to 350°F
Bring 2 cups of water to a boil and add quinoa, stirring occasionally until fluffy (about 20 minutes).
Cut the tops off of your peppers and scrape inside clean.
Place peppers on a tray and into the oven (20 minutes).
Saute onion, mushrooms, garlic and olive oil in a pan.
Add chickpeas, olives, quinoa, marinara sauce, Italian seasoning, and salt and pepper.
Take out peppers and stuff with mixture.
Top with cheese slices.
Put peppers back in the oven for 10 minutes.
Notes
Optional: lean ground turkey.
Nutrition
Calories:
423
kcal
Carbohydrates:
53
g
Protein:
19
g
Fat:
16
g
Saturated Fat:
5
g
Cholesterol:
22
mg
Sodium:
932
mg
Potassium:
1002
mg
Fiber:
11
g
Sugar:
10
g
Vitamin A:
1115
IU
Vitamin C:
104.1
mg
Calcium:
236
mg
Iron:
5.3
mg
Keyword
olives, pepper, quinoa
Tried this recipe?
Let us know
how it was!