Quinoa-Stuffed Peppers

Quinoa-Stuffed Peppers
Servings: 4 Prep 10 mins Cook 16 mins Bake 375°F 55 mins


  • 7 sweet peppers (red, orange and yellow)
  • 1 cup Bob's Red Mill whole grain quinoa
  • 1 tablespoon olive oil
  • 1 cup diced sweet onion
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1 cup dried figs, roughly chopped
  • 1/2 cup unsalted cashews, roughly chopped
  • 3/4 teaspoon salt
  • 1/4 tablespoon pepper

Make It

1. Heat oven to 375 degrees. Seed and dice 1 of the cooked peppers. Slice remaining 6 peppers from stem to bottom; seed.

2. In a medium lidded pot, bring 2 cups water to a boil. Stir in quinoa; return to a boil. Cover, reduce to medium-low and cook 10 minutes. (If using another brand of quinoa, cook 2/3 time shown on package.) Drain; set aside.

3. Return pot to stove; place over medium heat. Add olive oil. Stir in the 1 diced pepper and onion. Cook 5 minutes. Mix in cumin and cinnamon; cook 1 more minute. Stir in figs, cashews, quinoa, salt and pepper. Fill pepper halves with quinoa mixture and place cut-side up in a 9 x 13-inch baking dish. Cover with foil and bake at 375 degrees for 25 minutes. Remove foil and bake another 30 minutes or until peppers are tender.


health booster Quinoa
  • Quinoa is high in magnesium, which is known to reduce headaches and regulate blood sugar.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 482, Fat, total (g): 15, chol. (mg): , sat. fat (g): 2, carb. (g): 83, fiber (g): 13, pro. (g): 12, sodium (mg): 466, Percent Daily Values are based on a 2,000 calorie diet.