Quinoa stuffed peppers

    1 hour 20 min

    These peppers are vegan friendly, tasty and easy to make. Red peppers are stuffed with a mixture of quinoa, apple, tomatoes and herbs, then baked. Serve as a main or as a side dish.

    46 people made this

    Serves: 2 

    • 170g quinoa
    • 250ml water
    • 2 red peppers
    • 1/2 Granny Smith apple, cored and chopped
    • 1 tablespoon fresh lime juice
    • 1 teaspoon olive oil
    • 1 clove garlic, finely chopped
    • 1 1/2 tablespoons chopped fresh parsley
    • 1 1/2 tablespoons chopped fresh mint
    • 180g chopped tomatoes
    • 3 spring onions, thinly sliced
    • sea salt and pepper to taste

    Prep:40min  ›  Cook:40min  ›  Ready in:1hr20min 

    1. Bring the quinoa and water to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the quinoa is tender, 20 to 25 minutes.
    2. Preheat oven to 180 C / Gas 4. Lightly grease a small baking dish. Halve the red peppers lengthways. Remove the seeds and ribs but leave the stem intact so the pepper bowls hold their shape; place cut-side-up into the prepared baking dish.
    3. Toss the chopped apple with the lime juice, olive oil, garlic, parsley, mint, tomatoes and spring onions. Fold in the quinoa and season to taste with salt and pepper. Fill the cut peppers with this mixture and fill the baking dish with about 5mm of water.
    4. Bake in preheated oven until the peppers are tender and the quinoa is hot, about 20 minutes.

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    Reviews in English (42)


    Very tasty. Will be amking it again but perhaps reducing the quantity of stuffing slightly - I had a lot left over and so have put it in the freezer. If it freezes well that will be another bonus!  -  30 Mar 2014


    These are very good. The Granny Smith apples give them nice flavor. I would use 2 cups of water per 1 cup of quinoa though. I didn't use the mint but added a few more spices just to kick it up a bit. Overall, it is a nice vegetarian dish!  -  22 Apr 2008  (Review from Allrecipes US | Canada)


    We changed this recipe around a little bit. First we subbed quinoa with Israeli Couscous, however misjudged the yield on the couscous (1&1/3 cup - Standard at Trader Joe's) will probably fill 4-6 peppers. The couscous has a little more rewarding texture than quinoa. We also cooked the couscous in vegetable stock for more flavor. Also, I couldn't find green onions tonight, so I used chives, and they seemed to work well. With the added yield of the couscous, we doubled the tomatoes and apples. and lime juice. We also left out the mint. That said, this dish was absolutely excellent. The flavors just sort of jump out and are literally mouth watering. My boyfriend says it's the sort of thing that makes him think he could be vegetarian too. Since we had so much filling, there was enough to bake and eat without the peppers - very yummy!  -  07 Nov 2009  (Review from Allrecipes US | Canada)