Vegetarian Stuffed Red Bell Peppers


These stuffed peppers are so fresh tasting and healthy. They make a great side dish or a meal on their own.

Prep Time:
40 mins
Cook Time:
40 mins
Total Time:
1 hrs 20 mins
4 stuffed peppers


  • 1 cup quinoa

  • 1 cup water

  • 2 red bell peppers

  • ½ Granny Smith apple, cored and chopped

  • 1 tablespoon fresh lime juice

  • 1 teaspoon olive oil

  • 1 clove garlic, minced

  • 1 ½ tablespoons chopped fresh parsley

  • 1 ½ tablespoons chopped fresh mint

  • 1 cup chopped tomatoes

  • 3 green onions, thinly sliced

  • sea salt and pepper to taste


  1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.

  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. Halve the red peppers lengthwise. Remove the seeds and ribs, but leave the stem intact so the pepper bowls hold their shape; place cut-side-up into the prepared baking dish.

  3. Toss the chopped apple with the lime juice, olive oil, garlic, parsley, mint, tomatoes, and green onions. Fold in the quinoa, and season to taste with salt and pepper. Fill the cut peppers with this mixture, and fill the baking dish with about 1/4 inch of water.

  4. Bake in preheated oven until the peppers are tender, and the quinoa is hot, about 20 minutes.

Nutrition Facts (per serving)

415 Calories
8g Fat
73g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 415
% Daily Value *
Total Fat 8g 11%
Saturated Fat 1g 5%
Sodium 183mg 8%
Total Carbohydrate 73g 26%
Dietary Fiber 11g 39%
Total Sugars 11g
Protein 15g
Vitamin C 177mg 883%
Calcium 89mg 7%
Iron 7mg 40%
Potassium 1078mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.