RECIPE: Quinoa Stuffed Red Peppers

March 12, 2019

You don’t need a lot of time for this colorful, delightful dish! Serve up quinoa stuffed red peppers in five steps, compliments of Hackensack Meridian Health.


2 cups cooked quinoa
2 tablespoons 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 teaspoons cumin
1 teaspoon turmeric
1 teaspoon ginger
1 teaspoon cinnamon ½ teaspoon salt
1 tablespoon fresh lemon juice
¼ cup shredded Parmesan


  1. Preheat oven to 350oF.
  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 and lemon; 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.

Nutritional Information
Per serving
287 calories
10g protein
39g carbohydrate
9g fiber
11g fat (2g sat, 9g mono/poly)
414 mg sodium