Quinoa Stuffed Cajun Sweet Peppers

Quinoa and Vegetable Stuffed Peppers

Preheat the oven to 450 degrees F.

Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain.

Drizzle the bell pepper halves with olive oil and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.

Meanwhile, heat 3 tablespoons olive oil, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, zucchini, onions and cayennes, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa.

Fill the pepper  halves with the quinoa and vegetable stuffing and drizzle with olive oil. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles.


  • 1 cup tri-colored quinoa
  • 2 cups chicken or vegetable stock
  • 10 sweet cajun bell peppers, seeded and halved
  • 3 tablespoons olive oil, plus extra for drizzling
  • Kosher Salt and freshly ground black pepper
  • 4 cloves garlic, thinly sliced
  • 2 small Fairytail eggplants, chopped
  • 1 small to medium firm zucchini, chopped
  • 1 red onion, chopped
  • 1 fresh cayenne pepper, thinly sliced
  • 1/2 cup fresh flat-leaf parsley leaves, chopped
  • 1/4 cup fresh mint leaves, a handful, chopped
  • 1 cup crumbled feta cheese
  • 8 Sweet Treat tomatoes, chopped

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