Mediterranean Quinoa Stuffed Red Peppers


  • 4 to 6 large red bell peppers (I use 4 because I love having left over filling to eat as a side for another meal)
  • 1 10 oz. bag of frozen spinach
  • 12 dried dates, chopped
  • 1/4 cup shelled pumpkin seeds
  • 1 can (14 oz) lentil beans, drained and rinsed
  • 2 cups quinoa
  • 4 cups chicken broth
  • 3 garlic cloves, chopped
  • 2 tablespoons curry powder
  • 1/8 teaspoon clove
  • 1 tablespoon extra virgin olive oil (I use Colavita brand)
  • Salt and pepper to taste


  • Preheat oven to 400 degrees F.
  • Cook quinoa according to package instructions but substitute chicken broth for water).
  • Cook frozen spinach according to package and set aside.
  • Wash peppers and cut the tops off about 1/4 inch from the top, this will keep the tops with stems in tact. Pull out seeds and place peppers in a baking dish with 1 inch of water in the bottom. Cover and place in oven for 30 minutes to steam and soften the peppers.
  • Once quinoa is fully cooked, pour into a mixing bowl and add cooked spinach, dates, pumpkin seeds, lentils, garlic, curry, clove, olive oil and salt&pepper.
  • Once peppers are soft, remove from oven and carefully drain water from baking dish.
  • Stuff peppers with the quinoa filling and replace tops.
  • Drizzle the tops of peppers with olive oil and place them back in the oven uncovered at 400 degrees F for 20-25 min. Peppers will brown and blister on top when they are done.
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1 Response

  1. Andi Putnam says:

    These look scrumptious and easy to make. Can’t wait try them!