Stuffed Red Peppers
Recipe type: Main Dishes
Serves: 4
Red bell peppers stuffed with fresh veggies and quinoa.
  • 1 cup uncooked quinoa
  • 1½ cups vegetable stock
  • 2 tablespoons organic coconut oil
  • 2 cups mushrooms, sliced (this will reduce greatly)
  • ½ cup sweet onion, diced
  • 2 garlic cloves, minced
  • ½ cup frozen organic corn (optional if allergic)
  • 1 tablespoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cayenne (add more for more heat)
  • 2 cups fresh spinach
  • ¼ cup goji berries or golden raisins
  • 4 large red bell peppers
  • Sea salt and ground black pepper to taste
  1. Soak quinoa in filtered water for at least 20 minutes and rinse thoroughly until water is clear.
  2. Bring vegetable stock to a boil and add quinoa; reduce heat to low, cover and cook for 10-15 minutes.
  3. Sauté mushrooms, onions, garlic, and corn in a large saucepan with coconut oil and spices until softened.
  4. Add vegetable mixture to a Vitamix or food processor and lightly pulse until the chunks of vegetables are uniform and small.
  5. In a large mixing bowl, add the cooked quinoa and raw spinach to the filling mixture and stir until combined. The spinach will wilt easily from the heat. Stir in goji berries.
  6. After rinsing, cut the top off the red pepper very close to the top (1/2 inch)--just enough so you don’t waste much of the red pepper on the discarded top. Remove the seeds and inside ribs (the white linings of the pepper). You may also need to cut the bottom slightly to ensure the pepper can stand on its own and balance--be sure not to cut a hole in the bottom.
  7. Now that you have the red peppers and quinoa filling prepped, simply spoon in the quinoa filling mixture into each red pepper--you can get about 1 cup or more in each pepper depending on how large the red peppers are.
  8. Stand the bell peppers upright in a square baking dish and cover with foil.
  9. Bake at 350ºF for 35 minutes with foil covering the dish; remove foil and continue baking for 15 minutes or until top is crispy.
Recipe by Potluck at Oh My Veggies at