Quinoa-Stuffed Peppers
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Quinoa-Stuffed Peppers

Submitted by: Lin Van-Eecke

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Servings: 2

I found this in Clean Eating Meal Plans Made Easy. I used water instead of broth and I used organic pesto I got at the Farmer's Market.


  • 1 black pepper, ground, organic
  • 2 bell pepper, green, fresh, organic
  • 1/2 c. quinoa, white, organic
  • 1/2 c. broth, vegetable, organic
  • 7/8 c. tomatoes, diced, fresh, organic
  • 5 oz. spinach, fresh, organic
  • 1 tbs. pine nuts, raw, organic
  • 1 pesto, basil, organic
  • 2 c. basil, fresh, organic
  • 1/2 garlic, fresh, organic
  • 1 1/2 tbs. cheese, parmesan, raw, organic
  • 1 tbs. pine nuts, raw, organic
  • 1 1/2 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • 1/8 tsp. sea salt, unrefined and pure
  • 1 pinch black pepper, ground, organic


Prepare peppers: Preheat broiler to high. Please bell peppers, skin side up, on a baking sheet. Broil until bell peppers start to soften, about 10 minutes. Prepare stuffing: Combine quinoa, broth and tomatoes in a medium pot. Bring to boil on high heat, then reduce heat to low and simmer for 10 to 12 minutes, until liquid is absorbed. Add handfuls of spinach to mixture and stir to combine. Prepare Pesto: Add basil, garlic, parmesan cheese, pine nuts, oil, salt and pepper to a food processor and pulse until finely chopped. Add 2 to 3 tbsp. water as needed to thin pesto, if desired. Fill pepper halves with quinoa-spinach mixture. Top stuffed peppers with pesto, dividing evenly or serve on the side. Sprinkle remaining pine nuts over stuff peppers.