Quinoa Stuffed Peppers

I recently found a half-used bag of quinoa pushed to the back of a cupboard. I have never been a great fan of quinoa, but as you know I hate to waste food, so I set myself a challenge to invent a recipe to showcase the ingredient.

These quinoa stuffed peppers are tasty, healthy, economical and quick to prepare (if you use bottled peppers). What more could you ask for!


  • 1 large red and 1 large yellow pepper, or 2 bottled peppers.
  • 85g quinoa
  • 25g mixed seeds: pine nuts, sunflower seeds, pumpkin seeds
  • 25g black olives
  • 50g feta cheese
  • 50g sun-dried tomatoes
  • 2 tbsp shredded basil


  1. If you are using fresh peppers, cut in half (including the stalks)  and remove the seeds and pith. Pre-heat the oven to 220C. Bake until the peppers are soft and partly collapsed – probably about 45 minutes.
  2. Meanwhile, cover the quinoa with 275ml of water, bring to the boil and simmer for 10 minutes. Drain off any excess water.
  3. Toast the mixed seeds lightly.
  4. Crumble the feta, chop the tomatoes and olives, shred the basil.
  5. Mix the chopped ingredients into the quinoa, and add seasoning to taste.
  6. Stuff the peppers when cool enough to handle.
  7. Bake at 220C for about 10 minutes. Remove from the oven and allow to cool somewhat – I think they are nicest when warm rather than hot.

Serve with rocket and warmed pitta bread.

The peppers are also very good served as a starter.