Quinoa Stuffed Peppers (3 servings)


• 2 large bell peppers

• 4 tablespoons olive oil

• Salt & Pepper to taste

• 1 tbsp Thyme

• 60 g Quinoa

• 1 Onion cubed

• 1 clove of Garlic minced

• 1 stalk of Celery

• 1 teaspoon of Sweet Papprika

• 1 tbsp of fresh Oregano

• 300 g of canned Tomatoes

• 50 g cherry Tomatoes

• 1 tablespoon mint, finely chopped


• Preheat an oven for 400F, cut the Peppers in 2 lengthwise and remove the seeds.

• Add 2 tablespoons of Olive oil, Salt, Pepper, Thyme and smear them with your hands to cover the surface of the peppers.

• Place the peppers in a baking pan lined with parchment paper and bake for 20-30 minutes until semi-soft.

• Rinse and then Boil the quinoa until all the water evaporates and the Quinoa softens, then set aside.

• Pour the rest of the Olive oil into a pan and sauté the Onion and Garlic for 1-2 minutes until they golden.

• Cut the Celery stalk into cubes, add to the pan and sauté for 1 minute.

• Add the Paprika, fresh oregano, can of chopped Tomatoes, Salt and Pepper.

• Mix until the juices of the Tomato are reduced and the vegetables are soft.

• Add the Quinoa, Cherry Tomatoes (cut in cubes) and mix.

• Turn off the heat and stuff the Bell Peppers with the mixture

• Garnish with Mint and Oregano just before serving.

Bon Appetit!

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