Don't miss another issue…      Subscribe

Quinoa, Spinach and Hazelnuts Stuffed Peppers


Toasted quinoa, sauteed spinach, hazelnuts and sun-dried tomato are tossed with salty feta cheese and extra-virgin olive oil, then stuffed into colorful sweet bell peppers. Not only look divine, but they also taste delicious.












Low Cholesterol, Trans-fat Free, High Fiber


1 cup quinoa
2 cups vegetable stock
or any stock
1 tablespoon olive oil
1 small red onion
1 ½ teaspoons cumin
¼ cup hazelnuts (filberts)
¼ cup sundried tomatoes
oil packed, chopped
3 cloves garlic
or as needed, freshly minced
6 ounces spinach
washed, drained and roughly chopped
½ cup feta cheese
4 sweet bell peppers
red, orange, and yellow
2 tablespoons olive oil, extra-virgin
plus extra for rubbing the peppers
salt and black pepper


These colorful stuffed peppers were delicious.
Dig in...

Add the rinsed quinoa in a medium nonstick skillet over medium or medium-high heat. Toast the quinoa until golden, brown and aromatic, stirring often, about 8 minutes.

Transfer the toasted quinoa into a medium saucepan with 2 cups of stock or broth or water. Cover and bring to a boil over high heat, reduce the heat to low, and let simmer for 15 minutes.

Off the heat and let sit for another 5 minutes with the lid on. Fluff with a fork. Transfer to a large mixing bowl.

Toast, then boil the quinoa first.

Meanwhile, in a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat until hot. Add the red onions, stirring often, and cook until the onions are browned and soft, about 6 minutes.

Meanwhile cook the onions.

Add the cumin and hazelnuts, stirring frequently, and toast the nuts for about 3 minutes until slightly browned.

Add the cumin and hazelnuts.
Toast the nuts for about 3 minutes, until lightly browned.

Stir in the sun-dried tomatoes, and cook for about 1 minute.

Add the sun-dried tomatoes, and cook for 1 minute.

Add spinach, stirring often, and cook for 3 to 5 minutes until the spinach leaves are all wilted. Stir in the garlic, and cook for another 2 minutes until cooked through.

Add the spinach.
Stir in the garlic,

Transfer the spinach-hazelnut mixture into the large mixing bowl with the cooked quinoa. Add the feta cheese, 2 tablespoons extra-virgin olive oil, and stir until well combined. Season to taste with salt and black pepper.

Transfer the spinach-hazelnut mixture

Preheat the oven to 350℉ (180℃).

While the vegetables are cooking, half the bell peppers and remove the seeds.

Rub the outside of bell peppers with a bit olive oil, brush inside with more oil. Season both sides with salt and black pepper. Place prepared bell peppers into a large casserole dish coated with cooking spray.

Prepare the bell peppers.

Spoon each halved bell pepper with about ¼ to ⅓ cup of mixture, depending on how big your peppers are.

Time to stuff these colorful bell peppers.

Bake in the oven for 35 to 45 minutes, or until the tops are browned and the peppers are cooked.

Bake in the oven...

Remove from the oven, and let sit for about 5 minutes. Serve warm with a mixed green salad if desired.



Toasting quinoa in pan really develops tons of deliciousness from quinoa. But if you don't have enough time, just boil the quinoa directly with broth or water, it will be still tasty.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 481g (17.0 oz)
Amount per Serving
Calories 43544% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 308mg 13%
Total Carbohydrate 18g 18%
Dietary Fiber 6g 25%
Sugars g
Protein 26g
Vitamin A 18% Vitamin C 584%
Calcium 20% Iron 36%
* based on a 2,000 calorie diet How is this calculated?


Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed