Quinoa Stuffed Peppers

Quinoa Stuffed Peppers

The highest amount of Vitamin C in a bell pepper is concentrated in the red variety. Red bell peppers contain several phytochemicals and carotenoids, particularly beta-carotene, which lavish you with antioxidant and anti-inflammatory benefits. The capsaicin in bell peppers has multiple health benefits


Massage peppers with salt, pepper & some olive oil. Remove the seeds inside.


45 min


4 stuffed peppers


  • 1/2 Onion
  • 1-2 garlic cloves
  • 2 Tomatoes
  • 1/2 Carrots
  • 1 Small broccoli
  • 1 Handful fresh parsley
  • 4 Green Peppers
  • 1 Tbsp olive oil.
  • 1 tsp cumin
  • salt
  • pepper
  • 1 cup cooked lentils

  1. Preheat oven to 350.
  2. Finely chop onion & garlic
  3. Finely chop tomatoes removing the seeds
  4. chop broccoli
  5. Grate carrot.
  6. chop parsley.
  7. Cut 4 peppers in half and remove the seeds.
  8. Heat a frying pan.
  9. Add 1 Tbsp of olive oil.
  10. Add 1 tsp of cumin, chopped onion, garlic
  11. and saute for 1 minute. Add
  12. the chopped tomato, carrot, zucchini, broccoli, lentils.
  13. Add salt and pepper.
  14. Add parsley
  15. Place the peppers halves on a baking tray.
  16. Spoon the lentil mixture & quinoa into the pepper halves.
  17. Place the tray in the oven and bake
  18. for 20 minutes at 350 degrees

Appropriate For: 12PM, 7PM, Detox, Dinner, Flatter Belly, gut-health, healthy, Vegan

Keyword(s): 12PM, 7PM, dinner, flatter-belly, gut health, healthy, trifecta, vegan

Difficulty Level: 3

Recipe Category: 12PM