EASY Stuffed Peppers

16 120 278
Ingredients Minutes Calories
Prep Cook Servings
20 min 1 h 40 min 6
EASY Stuffed Peppers
Health Rating


1 tbsp Extra virgin olive oil (plus more for oiling the pan)
1 medium Red onion (chopped)
227 gm White mushrooms (sliced)
1 cup chopped Carrots
1 medium pepper(s) Green bell pepper (cored, seeded and chopped)
2 medium pepper(s) Red bell pepper (cored, seeded - remove top and reserve)
2 medium pepper(s) Orange bell pepper (cored, seeded - remove top and reserve)
2 medium pepper(s) Yellow bell pepper (cored, seeded - remove top and reserve)
1/2 cup Parsley, fresh (chopped)
114 gm Baby spinach
1 1/2 tsp Cinnamon
3/4 tsp Cumin
1 cup Quinoa, uncooked (cook according to package)
1/4 tsp Sea salt, fine
1/2 cup Cashew nuts, roasted
1/4 tsp Black pepper


1. Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes.

2. Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches, if needed).

3. Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine.

4. Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.

5. Meanwhile, preheat the oven to 350°F. Lightly oil a 9x13-inch baking pan; set aside.

6. Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper.

7. Top each pepper with its reserved top then arrange them upright in prepared pan.

8. Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour. ENJOY!



 You can use tomato sauce, if you desire.

A dish even the carnivores will LOVE!

For a beautiful presentation, choose a combination of green, red, orange and yellow bell peppers.

The list of ingredients can vary so check what you have for leftovers, be creative, and stuff away!

Bell Peppers

are a great source of vitamin C


is a complete protein and high in fibre! 

Nutrition Facts

Per Portion

Calories 278
Calories from fat 90
Calories from saturated fat 15.0
Total Fat 10.0 g
Saturated Fat 1.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 5.3 g
Cholesterol 0
Sodium 116 mg
Potassium 889 mg
Total Carbohydrate 37 g
Dietary Fiber 6.1 g
Sugars 5.6 g
Protein 9.5 g

Dietary servings

Per Portion

Grain 1.4
Meat Alternative 0.3
Vegetables 3.9

Energy sources