Roasted Bell Peppers Stuffed with Quinoa Recipe

Crunchy and bold when raw, smoky and sweet when cooked, bell peppers are loaded with vitamins and antioxidants to help boost your immune system.

Depending on the color (red are the most nutrient-packed), one cup of these beauties can provide you with up to three times your total daily intake of Vitamin C and 100 percent of your daily requirements for Vitamin A. 

Roasted Bell Peppers Stuffed with Quinoa

Recipe by Whole Foods
0.0 from 0 votes
Course: MainCuisine: American


Cooking time





There will be looks of envy from the meat-eating crowd when you serve this colorful and delicious entrée of bell peppers stuffed with mushrooms, carrots, spinach, quinoa, and cashews.


  • 7

    bell peppers (1 cored, seeded and chopped; tops removed and reserved from remaining 6 then cored and seeded

  • 1 Tbsp

    olive oil, plus more for oiling the pan

  • 1

    red onion, chopped

  • ½ lb

    sliced mushrooms

  • 1 cup

    chopped carrots

  • ½ cup

    chopped parsley

  • ¼ lb

    baby spinach

  • 1 ½ tsp

    ground cinnamon

  • ¾ tsp

    ground cumin

  • 1 cup

    uncooked quinoa, rinsed and cooked according to package directions

  • salt and pepper to taste

  • ½ cup

    roasted, salted cashews


  • Heat oil in a large skillet over medium-high heat. 

  • Add onion and cook until transparent. 

  • Add mushrooms and cook until softened. 

  • Add carrots and chopped bell pepper, cook until just softened, then add parsley and spinach. Let spinach wilt, then stir in cinnamon, cumin and cooked quinoa and toss gently. 

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

  • Meanwhile, preheat oven to 350°F. Grease a 9x13-inch baking pan with oil then set aside. 

  • Divide quinoa mixture evenly among remaining 6 bell peppers. 

  • Top each pepper with its reserved top, then arrange them upright in pan.

  • Cover with foil and bake until peppers are tender and juicy and filling is hot (about 1 hour). Transfer to plates and serve.

  • Nutrition Facts (per serving): Calories—250, Total Fat—10g, Saturated Fat—1.5g, Sodium—280mg, Carbohydrate—36g, Dietary Fiber—7g, Sugar—6g, Protein—9

Get access to the next issue before it hits the stands!