Quinoa-Stuffed Yellow Peppers

Quinoa-Stuffed Yellow Peppers

This colorful dish incorporates the delicate flavors of yellow peppers, grain, vegetables, and North African spices.


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Serves: 4 person(s) Change

Preparation Time: 20 mins
Cooking Time: 1 hr

Yield: 4 x bell peppers

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 1 1/2 cup cold water
  • 3/4 cup quinoa
  • 1 Tbsp olive oil
  • 3/4 cup finely chopped red onion
  • 1 clove garlic, finely chopped
  • 1 bunch Swiss chard, ribs removed, coarsely chopped
  • 1 vine or beefsteak tomato, seeded and chopped
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/4 tsp ground turmeric
  • 3 Tbsp dried currants
  • 1 Tbsp lemon juice
  • 4 yellow bell peppers
  • 1 cup low-sodium vegetable broth


Preheat oven to 400ºF.

In a medium saucepan, combine quinoa with 1-1/2 cups cold water. Cover and bring to a boil over medium-high heat. Reduce heat to medium and cook 5 minutes. Without uncovering, let quinoa sit for 20 minutes. Uncover and set aside.

Add olive oil to medium skillet over medium-high heat. Add onion and garlic and sauté until soft, 5 minutes. Add chard and tomato, cook until soft, 5 to 8 minutes. Add cinnamon, cumin, ginger, turmeric, and currants. Cook for 30 seconds, stirring frequently. Continue cooking an additional 2 minutes. Turn off heat, add quinoa and lemon juice, stirring to combine. Set aside.

Cut off tops of peppers and discard seeds. If large, cut off enough to make them about 3-inches high. Carefully cut a very thin slice off bottom of each pepper to allow it to stand. Fill peppers with quinoa mixture, packing lightly and mounding it. Stand peppers in 8-inch square baking dish and pour in broth. Cover peppers with foil, sealing well.

Bake in preheated oven 45 minutes, or until peppers are tender when pierced with a knife (but not collapsing). Remove from oven, uncover, and let stand 20 minutes or longer. Serve hot, warm, or at room temperature.

Thanks to American Institute for Cancer Research