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Home Health Library Recipes quinoa-stuffed-peppers

Quinoa stuffed peppers

Nutrition Facts

Serving Size 1 pepper half
Calories 313

Amount Per Serving
Monounsaturated fat 4 g
Saturated fat 3 g
Total fat 13 g
Sodium 674 mg
Cholesterol 9 mg
Dietary fiber 7 g
Protein 13 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Stuffed peppers are often made with ground meat. This meatless version is made with quinoa, walnuts, tomatoes and zucchini.


(Serves 4)
  • 1 cup uncooked quinoa
  • 1 tablespoon olive oil
  • 1 cup chopped zucchini
  • 2 cups chopped tomato
  • 1/2 cup chopped onion
  • 1 stalk celery, chopped
  • 2 tablespoons chopped walnuts
  • 3 garlic cloves, chopped
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons Parmesan cheese
  • 2 large bell peppers, cut in half


Heat the oven to 350 F. Cook quinoa according to package directions. Set aside.

Heat a large saute pan to medium-high heat. Add oil, zucchini, tomatoes, onion, celery, walnuts, garlic and thyme. Reduce heat to medium after 2 minutes. Once vegetables are tender, add cooked quinoa, salt, pepper and cheese.

Place the pepper halves on a baking sheet. Place 1/2 cup of the quinoa and vegetable mixture into each pepper half. Cover with foil and bake for 15 to 20 minutes. Uncover and bake for an additional 5 minutes until peppers are cooked to desired doneness.

Last Updated: August 13th, 2020