Quinoa Stuffed Bell Peppers


meatless friday redesign
Quinoa is a delicious and healthy “superfood” alternative to rice, rich in protein, and easy to prepare.

"Meatless Friday: Quinoa Stuffed Bell Peppers" by Karen Ullo (CatholicMom.com)

Copyright 2018 Karen Ullo. All rights reserved.

Quinoa Stuffed Bell Peppers

3 large bell peppers, any color
Olive oil or avocado oil
2 cups cooked quinoa, prepared according to package. (You can use red, white, or both, which I did here.)
3 green onions, chopped
¼ cup chopped fresh cilantro
Juice and zest of 1 large orange
¼ cup lime juice
2/3 cup matchstick carrots
¼ tsp. salt
½ tsp. chili powder
½ tsp. red pepper flakes

Slice the bell peppers in half and remove the seeds. Brush the bottom of a baking pan and the insides of the bell peppers with oil, then set them in the pan.

In a large bowl, mix together quinoa, onions, cilantro, orange juice and zest, lime juice, carrots, and spices. Spoon the filling into the pepper halves. Bake at 400 for about 20 minutes.


What’s cooking? Find all our Meatless Friday featured recipes here.

Copyright 2018 Karen Ullo


About Author

Karen Ullo is the author of two novels, Jennifer the Damned (2015) and Cinder Allia (2017). She is also the managing editor of the Catholic literary journal Dappled Things, as well as a wife and mother of two. Find out more at KarenUllo.com.

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