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Active time
25 minutes
Total time
45 minutes
6 servings
Serving Size
2 stuffed pepper halves

1 can (14-½ ounces) vegetable broth

¼ cup water

1 bay leaf

1 cup quinoa, rinsed

2 each medium sweet red, yellow, and orange peppers

4 medium carrots, finely chopped

2 medium onions, finely chopped

1 Tbsp canola oil

2 Tbsp sunflower kernels

2 tsp. dried parsley flakes

½ tsp. salt

½ tsp. dried basil

½ tsp. dried oregano

½ tsp. paprika

⅛ tsp. dried marjoram

⅛ tsp. dried thyme

Dash cayenne pepper


  1. In a small saucepan, bring the broth, water and bay leaf to a boil. Add quinoa. Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is absorbed. Discard bay leaf.
  2. While the quinoa is cooking, cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; invert onto paper towels to drain further.
  3. In a large nonstick skillet, saute the carrots and onions in oil until tender. Add the quinoa, sunflower kernels and seasonings; cook and stir for 2 minutes or until heated through. Spoon into pepper halves. Place in a baking pan coated with cooking spray. Bake, uncovered, at 350°F for 20-25 minutes or until peppers are tender.

Recipe courtesy Taste of Home magazine. Visit TasteofHome.com for more whole grain recipes.


Calories — 221
Total Fat — 6g
Cholesterol — 0mg
Sodium — 520mg
Total Carbohydrate — 38g
Dietary Fiber — 6g
Protein — 7g.

Yield: 6 servings

Serving Size: 2 stuffed pepper halves

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