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Quinoa Stuffed Peppers Recipe

Makes: 4 Peppers
Prep Time: 20 minutes
Total Time: ~50 minutes



  • 4 red bell peppers, seeds removed, tops removed & set aside for later use
    1 (15-ounce) can white northern beans, rinsed well and dried
  • 1 cup quinoa, uncooked (yields ~ 2cups cooked)
  • 2 ½ cups mushrooms, chopped thick
  • 1 cup Spanish yellow onion, chopped
  • 1 (6-ounce) can tomato paste, no added salt
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons fresh basil, roughly chopped (~1 T dried)
  • 1 teaspoon fresh minced garlic (~1 large clove)
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • ¼ cup parmesan cheese, grated


  1. Preheat oven to 375°F.
  2. Follow instructions on the box to cook quinoa. (Tip: cooks like rice! 1 part grain to 2 parts water!)
  3. In a large pan, heat ½ tablespoon of olive oil over low heat. Add garlic to infuse oil. In about a minute, add onions. Sweat the onions for about a few minutes or until they begin to look translucent.
  4. Add mushrooms and continue to cook until soft.
  5. Add all remaining ingredients with exception to the peppers and parmesan cheese (This includes the beans, kale, tomato paste, red wine vinegar, the remaining ½ tablespoon of olive oil, basil, cumin, and salt and pepper to taste. Turn up heat to medium and continue to simmer for about 5 minutes. Set aside to cool for 5 minutes.
  6. Stuff peppers with even amounts. Top off with even amounts of parmesan cheese. Place tops back on and arrange the peppers in a 2-3-inch deep pan. Cook for about 40 minutes or until the pepper is cooked to your liking (I like mine slightly charred!)

Nutrition Facts Per Serving: 365 Calories, 8 g Fat (1.5 g Sat Fat), 5.5 mg Cholesterol, 156 mg Sodium, 58 g Carbohydrate, 11.5 g Fiber, 18 g Protein

Quinoa Stuffed Peppers

Recipe by Domenica Toscani, DTR

Categories: Recipe

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