Roasted Bell Peppers Stuffed with Quinoa - BigOven 199555

Roasted Bell Peppers Stuffed with Quinoa

Ready in 45 minutes
7 review(s) averaging 3.6. 86% would make again

Top-ranked recipe named "Roasted Bell Peppers Stuffed with Quinoa"

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There will be looks of envy from the meat-eating crowd when you serve this colorful and delicious entr�e of bell peppers stuffed with mushrooms, carrots, spinach, quinoa and cashews. For a beautiful presentation, choose a combination of green, red, orange and yellow bell peppers.

"This recipe is such an interesting combination of ingredients but it is actually so good!!"

- ts0486784


Are you making this? 
1 tablespoon olive oil; plus more for oiling the pan
1 red onion; chopped
1/2 pound sliced mushrooms
1 cup chopped carrots
7 bell peppers; (1 cored, seeded and chopped; tops removed and reserved from rem
1/2 cup chopped parsley
1/4 pound baby spinach
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cumin
1 cup uncooked quinoa; rinsed and cooked according to package directions ( Learn to Co
Salt; and pepper to taste
1/2 cup cashews; roasted, salted

Original recipe makes



Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes. Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches, if needed). Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine. Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.

Meanwhile, preheat oven to 350?F. Grease a 9- x 13-inch baking pan with oil then set aside.

Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in prepared pan. Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour. Transfer to plates and serve


Per serving (1 pepper/about 10oz/283g-wt.): 250 calories (90 from fat), 10g total fat, 1.5g saturated fat, 0mg cholesterol, 280mg sodium, 36g total carbohydrate (7g dietary fiber, 6g sugar), 9g protein


Added on Award Medal
Verified by SunnyJF
Calories Per Serving: 274 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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yummy! :) and really easy to make and adjust!
fmardi 2 months ago
really easy to make and combine with a lot of things
Poletterm 1 year ago
Roasted bell peppers are a favourite texture, and I like the combination of cumin and cinnamon in this recipe, but the filling was still missing something. The fleeting taste I got of the toasty bits at the top of the pepper tell me it might be as simple as halving the peppers to allow more room for the filling to dry/roast.
rosemaryinwheat 1 year ago
Somewhat bland but add more spices and would be good enough to eat again. Filling!
nayfly 1 year ago
The spices were overpowering. There was too much going on with it. Tried making it again and adapting it, but it was still a bad combination.
kattie-lynnyonko 1 year ago
Pleasantly surprised. Will make again
angel99216 2 years ago
This recipe is such an interesting combination of ingredients but it is actually so good!!
ts0486784 2 years ago
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