Recipes from |
cart icon 0
Stuffed Bell Peppers
By (Published: )
Prep Time Cooking Time Servings
3 people
  • 2-3 bell peppers
  • 1 1/4 cup water
  • 1 can chickpeas, rinsed & drained
  • 1/4 c chopped onion
  • 1 clove garlic, minced
  • 1 tsp ground cumin
  • Dash of salt & pepper
  • 1 cup dry quinoa
  • 1 cup kale, slivered
  • 1 cup marinara sauce

Sign in to add ingredients to cart


  1. Cut 1 inch off top of each pepper. Discard seeds. Finely chop the tops only. Blanch pepper shells in boiling water for 5 minutes. Drain upside down on a clean tea towel.

  2. In a medium sauce pan combine water, chickpeas, onion, garlic, cumin, seasonings and chopped tops of peppers. Bring to a boil.

  3. Add quinoa and greens turn off heat and simmer, with a lid, for about 15 minutes.

  4. In a baking dish, place drained pepper shells up-right. Fluff quinoa mixture with a fork.

  5. Fill peppers. Spoon remaining quinoa into a dish around the peppers.

  6. Bake at 375 F for 15 minutes.

  7. Heat spaghetti sauce, spoon over baked peppers and serve.

Suitable for these diets:

Vegetarian Gluten Free Vegan

Recipe items for your shopping cart: