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Quinoa Stuffed Red Peppers

Quinoa Stuffed Red Peppers

Peppers and apricotts are filled with vitamins that will help you fight off or prevent a summer cold.

Recipe Source: 
Prep Time: 

Prep: 10 minutes, Cook: 40 minutes

Number of Servings: 


  • 4 medium red bell peppers, sliced in half lengthwise and seeded
  • 4 cups water, for blanching peppers
  • 1 cup any EDEN Quinoa, washed and drained
  • 1 1/4 cups water, for boiling quinoa
  • 1 pinch EDEN Sea Salt
  • 1 Tbsp EDEN Extra Virgin Olive Oil
  • 3 cloves garlic, minced
  • 1 cup red onion, minced
  • 1/4 cup organic golden seedless raisins
    • or coarsely chopped Turkish apricots
  • 1/4 cup unsulphured apricots, coarsely chopped
  • 15 ounces EDEN Garbanzo Beans, drained
  • 1/2 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp EDEN Shoyu Soy Sauce, optional
  • 1/4 cup organic parmesan cheese, grated, optional
  • 2 Tbsp fresh chives, finely chopped for garnish
    • or green onions
  1. Place the quinoa, 1 1/4 cups water and sea salt in a sauce pan, cover and bring to a boil.
  2. Simmer on low for 20 minutes.
  3. Remove and place in a mixing bowl.
  4. Bring 4 cups water to a boil.
  5. Blanch the pepper halves for 2 to 3 minutes. Remove, drain and set aside.
  6. Preheat the oven to 350°.
  7. Heat oil in a skillet. Sauté the garlic and onions for 1 minute.
  8. Add the raisins, apricots, beans, cinnamon, cumin and shoyu. Sauté another 2 minutes.
  9. Combine with the quinoa and mix thoroughly.
  10. Stuff each pepper half.
  11. Place in an oiled baking dish with a little water. Bake for 20 minutes or until peppers are tender.
  12. Sprinkle parmesan on top of each pepper halve and bake another 5 minutes.
  13. Remove and garnish with chives.
Nutrition Information: 

Per serving: 405 calories, 10g fat (20% calories from fat), 17g protein, 68g carbohydrate, 19g fiber, 0mg cholesterol, 235mg sodium