Recipe March 2017

Quinoa Stuffed Red Peppers

Color alone makes this an attractive, enticing dish. Add outstanding taste, nutritious grain, and the fact that red peppers contain twice as much vitamin C as oranges, and it’s truly compelling!


Quinoa Stuffed Red Peppers

Serves: 4


  • 2 cups cooked quinoa
  • 2 Tbsp 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 tsp cumin
  • 1 tsp turmeric
  • 1 tsp ginger
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 Tbsp fresh lemon juice
  • ¼ cup shredded Parmesan


1. Preheat oven to 350F.

2. 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.

3. Cut the tops off the red peppers and scoop out any remaining membranes and seeds.

4. 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.

5. 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

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.

CHI St. Vincent