Raw Quinoa Stuffed Peppers

Name: Raw Quinoa Stuffed Peppers
Prep time: 20 min
Cook time: 27 min
Total time: 47 min
Cuisine: Mediterranean
Ingredients: 2 red bell peppers; 200 g of quinoa; vegetables ((tomatoes, onions, etc.)); spices ((paprika, oregano, salt, pepper)); 30 ml of olive oil

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These peppers are hollowed out and stuffed with a baked quinoa and vegetable mixture. 🌶️ The quinoa absorbs the juices from the peppers. It is a complete vegetarian dish.

Total time: 47 min
Prep: 20 min
Cook: 27 min
Difficulty: Easy
Per person: €1.50

By the CookinBreak team

Ingredients 5

servings

Estimated cost €3.00

Equipment

Baking sheet
Oven
Kitchen knife
Cutting board

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 350 °F.

Wash the bell peppers, cut them in half lengthwise, and remove the seeds and membranes.
Rinse the quinoa in cold water.
In a bowl, mix the quinoa with the finely diced vegetables (optional), the spices and the olive oil.
Generously fill each pepper half with the quinoa mixture.
Place the stuffed peppers in a baking dish.
Bake for , until the peppers are tender.
Serve hot and enjoy!

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Goes well with

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As a main

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For dessert

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Christmas Lebkuchen

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To drink

Christmas Cranberry & Spice Punch

25 minEasy

Nutrition facts

per serving · estimate

250kcal

Protein7 g12%
Carbs35 g58%
Fat8 g30%
Fiber6 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

If you prefer, before mixing it with the vegetables and spices, precook the quinoa by steaming it or in boiling water according to the package instructions. 🌾 This will ensure a better texture and more even cooking inside the peppers! 🌶️😊

Freezing : Can you freeze this recipe?

Yes

Freezes very well, up to 3 months in airtight containers or freezer bags. Let cool completely first.

Storage : How long does it keep?

Keeps for 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

The quinoa can be cooked ahead (2-3 days in the fridge). The peppers and vegetables can be prepared the day before.

Reheating : How do you reheat it?

Oven: 15-20 min at 180°C. Microwave: 3-4 min at medium power. Saucepan: heat gently with a lid and a splash of water if needed. Air fryer: 10-12 min at 160°C.

Variations

Add diced tomato, onion or zucchini to the quinoa.
Sprinkle with shredded cheese or feta at the end of baking.
Switch up the spices: cumin, thyme or Espelette pepper instead of paprika.

Mistakes to avoid

Forgetting to rinse the quinoa in cold water before using it.
Leaving the seeds and membranes in the peppers: remove them before stuffing.
Taking the peppers out too early: they should be tender after 25 to 30 minutes at 180 °C; bake a little longer if needed.

Frequently asked questions

How do you stuff bell peppers with quinoa?

Cut the bell peppers in half lengthwise, remove the seeds and membranes, then fill them with the mixture of rinsed quinoa, finely diced vegetables, spices and olive oil. Arrange them in a baking dish and bake at 180 °C.

Do you need to cook the quinoa before stuffing the peppers?

In this recipe, the quinoa is used raw: it is simply rinsed in cold water, then mixed with the vegetables, spices and olive oil before filling the peppers, which then bake for 25 to 30 minutes in the oven.

What vegetables can you add to the quinoa stuffing?

The stuffing welcomes finely diced vegetables, such as tomatoes and onions, optional depending on your taste. Mix them into the quinoa with the paprika, oregano, salt, pepper and olive oil.

What temperature do you bake stuffed peppers at?

Preheat the oven to 180 °C, place the stuffed peppers in a baking dish and bake for 25 to 30 minutes, until the peppers are tender. Serve hot.