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Quinoa Stuffed Pepper

by KeriGlassman  |  Feb 23, 2018

Quinoa Stuffed Pepper
Photo Credit: Jenna Butler
  1. PREP
  2. 10 m
  • COOK
  • 45 m
  • 55 m

This recipe is vegetarian and gluten free. It can be served for lunch or dinner!



  • 1 medium Red Bell Pepper, Raw
  • 1/2 cup Quinoa ~ Cooked
  • 1/2 Tomatoes
  • 1/4 Large Zucchini
  • 1 tbsp 100% Parmesan Cheese
  • 10 tbsp pine nuts
  • 1 tsp Lemon Juice
  • 1 tsp Olive Oil
  • 1/2 cloves Garlic Clove
  • 1 dash Salt and Pepper, to taste


1 Preheat the oven to 375F.
2 Cut the top off of the bell pepper and remove the seeds and ribs, leaving the remaining pepper intact. Trim the bottom slightly, if necessary, so it will stand up straight.
3 Combine the quinoa, tomatoes, zucchini, 2 teaspoons of the pine nuts, lemon juice, oil, and garlic in a medium bowl. Season with salt and black pepper to taste.
4 Place the bell pepper in a baking dish and add enough water to come halfway up the sides of the dish.
5 Cover with foil and bake for 30 minutes. Top the pepper with the cheese and bake, uncovered, for 15 more minutes or until the cheese is melted.
6 Salt and freshly ground black pepper, to taste.
7 Serve and Enjoy!