Quinoa-Stuffed Bell Peppers

Quinoa, dried fruit, celery, green onion, bell peppers and carrots.


  • 2 bell peppers (remove the spine and seeds but keep the lids)
  • 2 carrots, chopped
  • 2 stalks of celery, chopped
  • 1 green onion, chopped
  • 6 tbs. of quinoa
  • 1/3 cup of dried fruit (raisins, cranberries and cherries)
  • Olive Oil
  • Your favorite seasonings (salt, pepper, garlic powder … etc.)


  1. Preheat the oven to 350 degrees so the bell peppers can be roasting simultaneously.
  2. Over medium heat cook down the carrots in celery with a little oil.
  3. Cook down and then add the onion.
  4. Add the quinoa and 1 1/2 cups of water.
  5. Add the dried fruit.
  6. Cover and bring it to a boil.
  7. Reduce the heat on the quinoa to a medium-low and allow to simmer for approximately 20 minutes (or until the germ can be seen at which time the water will have all been absorbed).
  8. Carefully assemble the bell peppers and place the lid on top.
  9. Enjoy.
Tasty and filling.

Fun, Quick, Facts about Quinoa

  • Quinoa (Spanish from Quechua kinwa and pronounced keen-wah) is a pseudocereal, meaning not a true grain and is more closely related to beets and spinach.
  • A species of goosefoot, we mostly enjoy the edible seeds although the leaves can also be eaten.
  • The Incas considered kinwa to be sacred and referred to it as the mother of all grains.
  • Today quinoa is known as a supergrain because of it’s high nutritional value — high in: protein, vitamins, minerals and fiber.
  • Quinoa can also be made into a high-protein breakfast with honey, almonds and berries.

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