Vegetable and Quinoa Stuffed Peppers

stuffed peppers

This recipe was inspired by “I need to clean out my fridge, let me just stuff everything into a pepper” and it was successful 🙂


  • 2 red bell peppers, halved
  • 1/4 cup quinoa, cooked
  • 1/4 cup mixed vegetables, diced small (I did mushrooms, zucchini, carrots, onion)
  • 1 garlic clove
  • 1 tsp jalapeño, diced
  • Parsley
  • Olive oil
  • Crushed red pepper
  • Garlic Powder
  • Oregano
  • Salt and Pepper
  • Pecorino Romano cheese
  • Goat cheese


  1. Preheat oven to 450. Drizzle olive oil, salt and pepper on peppers and place on baking sheet cut side down.
  2. Roast for 20 minutes or until tender
  3. Meanwhile, add vegetables to skillet and cook for 5 minutes. Add garlic, salt, pepper, red pepper, jalapeno, garlic powder, oregano and quinoa to the pan. Cook for 2 minutes.
  4. Take peppers out of the oven and fill quinoa mixture inside peppers. Top with pecorino romano cheese and goat cheese.
  5. Broil on low for 1 minute or until cheese has melted
  6. Enjoy!


I served these peppers over zucchini noodles in a red wine reduction. Add oil and garlic to a pan and sautee for 2 minutes. Add red wine, tomatoes, salt and pepper, crushed red pepper and zucchini noodles. Cook for 5 minutes and serve!


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