Quinoa stuffed peppers

These quinoa stuffed peppers are gluten free, high in protein, fiber and essential amino acids. They are amazingly flavourful, delicious and so satisfying! 


  • 6 bell peppers, seeded
  • 2 cups cooked quinoa
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 carrot peeled and diced
  • 90g baby corn, diced
  • 90g green beans, diced
  • 1/2 small onion diced
  • Salt and pepper to taste


  1. Heat 2 tablespoon of olive oil in a large skillet over medium-high heat. Add carrots, onion, green beans, baby corn and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the vegetables are soft. Increase heat to high, add the cooked quinoa and stir until combined. Continue stirring for an additional 1-2 minutes to fry the quinoa. Remove from heat. 
  2. To prepare the peppers, remove the "lids" of the 6 yellow peppers with a knife and also discard all the seeds. Fill the peppers with quinoa. Place the stuffed peppers into the prepared baking dish and bake at 180 for about 25-30 minutes or until the peppers are softened but not mushy. 
  3. Remove stuffed peppers from the oven and let sit 5 minutes before serving.