Average: 4 (1 vote)
Active time
15 minutes
Total time
25 minutes
4 servings

2 large red and 2 large yellow bell peppers, halved, hollowed out (you can use a paring knife or melon baller)

½ cup quinoa, cooked (follow the directions on the package)

⅓ cup sun dried tomatoes, julienne, marinated in olive oil with Italian herbs

12 black olives, halved

½ cup baby spinach

2 cloves garlic, minced

Salt and pepper to taste

8 basil florets for garnish

  1. Bake the cleaned bell pepper halves in a 400ºF preheated oven for 10 minutes.
  2. When the quinoa is just cooked/still hot, mix in the garlic and then spinach.
  3. Mix in the rest of the ingredients except the basil florets.
  4. Taste and adjust seasoning.
  5. Stuff the peppers, garnish and serve.



Recipe and photo courtesy of Mooney Farms


Calories 126
Fat 5g (Sat. fat 0g) Sodium 230mg
Carbohydrate 19g
Fiber 4g
Protein 3g

Yield: 4 servings

How'd it Taste?

need to try
Kenneth M Dumas
It tastes very good. For four peppers you need to double the stuffing. I like the peppers crisp, but they can bake longer for more tender peppers. Quick an easy if you don.t have to hop up the garlic, spinach, and tomatos.

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