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Quinoa Stuffed Peppers

Between dietary restrictions, food allergies, and the upcoming Passover season, cooking for friends and family can be a challenge.  Luckily, Quinoa Stuffed Peppers are the answer to all your cooking quandaries!

Kosher? Check!  It’s even kosher for Passover!

Gluten-free?  Check!

Vegan/Parve?  Check!

Delicious?  Double Check!


What You’ll Need (serves 2 people)

  • 1/3 cup quinoa
  • 2 peppers, tops removed and seeded.  I used red peppers, but you can use any color.
  • 1.5 tablespoon olive oil
  • 2/3 cups water
  • 1/4 onion, diced
  • 1/2 cucumber, diced
  • 1/2 tomato, diced
  • 1/3 cup spinach
  • 1 teaspoon salt
  • 1 pinch black pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon red pepper flakes
  • OPTIONAL: 1/2 cup shredded mozzarella or cheddar cheese (note: the recipe won’t be vegan anymore and, while I don’t usually turn down the option to add cheese, this recipe really doesn’t need it)

Let’s Get Started!

  1. Preheat oven to 400 degrees F
  2. In a small saucepan, heat 1/2 tablespoon of olive oil over medium heat and add quinoa.  Stir quinoa in olive oil for 2-3 minutes to toast it.  Add water and bring to boil.  Reduce to simmer, cover pot, let cook for 10-15 minutes until water has been absorbed.
  3. Place peppers cut-side down on baking sheet and roast for 25-30 minutes or until skin starts to brown
  4. Heat 1 tablespoon olive oil in medium skillet over medium heat.  Cook onions and herbs & spices for 2-3 minutes.  Stir in tomato, cucumber, and spinach and cook for another 5 minutes.  Stir in quinoa until heated through.
  5. Spoon quinoa and vegetables into peppers
  6. OPTIONAL: Top with cheese
  7. Return peppers to oven for 5 minutes

You don’t need to save the pepper tops, but if you do, you can serve it with the tops as a garnish.




One comment on “Quinoa Stuffed Peppers

  1. I love stuffed peppers! They are so versatile!

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