Go Back
Print

Quinoa Stuffed Peppers (Gluten-free, Vegetarian)

Prep Time 20 minutes
Cook Time 34 minutes
Total Time 54 minutes
Servings 6 pieces
Calories 420
A vibrant and wholesome vegetarian dish featuring roasted stuffed peppers filled with a flavorful quinoa and vegetable mixture, topped with a creamy yoghurt sauce.

Ingredients

Vegetables and Peppers

  • 3 small red bell peppers (capsicums) (small)
  • 3 small green bell peppers (small)
  • 3 small yellow bell peppers (small)
  • 1-2 tablespoons olive oil
  • 200 g uncooked quinoa (soaked in salted water for 2 hours)
  • 4 cups water
  • 1 cube vegetable stock (or 4 cups pre-made veggie stock)
  • 4 tablespoons olive oil
  • 1 medium onion (finely diced)
  • 1 medium carrot (finely diced)
  • 1 stick celery (finely diced)
  • 2 bell pepper tops diced (from the peppers above)
  • 0.5 teaspoon salt
  • 1 large garlic clove (diced)
  • 1 teaspoon cinnamon powder
  • 1 teaspoon paprika powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander seed powder
  • a good pinch black pepper
  • a handful dried cranberries (chopped roughly)
  • a handful roasted hazelnuts or almonds (chopped roughly)
  • 1 tablespoon lemon juice
  • 250 g yoghurt (unsweetened, full-fat)
  • 1 garlic clove grated
  • 2 tablespoons chopped spring onions or chives
  • 2 tablespoons chopped parsley
  • 0.5 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon vegetable stock powder (or grate/chop a stock cube)
  • 0.25 teaspoon sea salt
  • 0.25 teaspoon black pepper
  • 0.5 teaspoon yellow or Dijon mustard dressing

Instructions 

  • Preheat oven to 220°C / 425°F. Prepare peppers by removing tops, seeds, and membranes; reserve 2 tops. Brush peppers with olive oil and roast for 22 minutes.
  • Cook quinoa in water and vegetable stock cube for 12 minutes; drain and reserve 1/4 cup liquid. Sauté diced vegetables in olive oil for 10 minutes, then add spices, cranberries, nuts, and lemon juice.
  • Mix cooked quinoa with sautéed vegetables and extra olive oil. Fill roasted peppers with the mixture and roast for another 10-12 minutes.
  • Prepare yoghurt sauce by mixing yoghurt, grated garlic, herbs, oregano, garlic and onion powders, stock powder, salt, pepper, and mustard dressing.
  • Serve peppers topped with yoghurt sauce, chopped cranberries, hazelnuts, and herbs.

Notes

You can prepare the filling and roast the peppers ahead of time for quicker assembly.
Calories: 420kcal
Cost: $15
Course: Main Course
Cuisine: Vegetarian
Keyword: Quinoa, Stuffed Peppers