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+ servings
Packed with bone building vitamins and minerals

Quinoa Stuffed Peppers

1 cup of bell peppers has 156% of daily recommended Vitamin C intake.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 423 kcal


  • 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


  • 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.


Optional: lean ground turkey.


Calories: 423kcalCarbohydrates: 53gProtein: 19gFat: 16gSaturated Fat: 5gCholesterol: 22mgSodium: 932mgPotassium: 1002mgFiber: 11gSugar: 10gVitamin A: 1115IUVitamin C: 104.1mgCalcium: 236mgIron: 5.3mg
Keyword olives, pepper, quinoa
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