Stuffed Quinoa Bell Peppers

by Peggy Kotsopaulos
  • Level: Beginner


  • 6 red bell peppers
  • 3/4 cup brown quinoa
  • 1 onion, diced
  • 2 cloves garlic, mined
  • 1 zucchini, grated
  • 1 large carrot, grated
  • 1 celery stalk, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons olive oil
  • Sea salt and freshly ground pepper


  • Preheat oven to 350 F.
  • Cut the tops off each pepper, cleaning out the stem portion and seeds. Stand them upright in a casserole dish and set aside.
  • Cook rice until partially cooked (about three quarters of the way).
  • Warm 1 tablespoon olive oil in a large pan over medium heat. Add the onion and garlic and sauté for two minutes. Add zucchini, carrot, celery, rice, thyme, oregano, paprika and cayenne. Sauté about 5 minutes or until veggies are tender.
  • Stuff peppers with the rice mixture. Pour 1/4 cup water in the bottom of the casserole dish so the peppers don’t stick to the bottom while cooking. Drizzle 1 to 2 tablespoons olive oil over peppers and season with sea salt and black pepper.
  • Cover and bake for approximately 45 to 50 minutes.
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