Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Vegan stuffed peppers with quinoa served
Healthy and delicious vegan stuffed peppers with quinoa

Mediterranean Quinoa Stuffed Peppers

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Quick Meals
Stuffed vegetables (Dolma) are treasures of the Mediterranean. In this modern, lighter version, we swap rice for protein-rich quinoa and replace meat with the texture of chickpeas. The pepper's sweet flesh steams to perfection, absorbing the spicy aromas of the filling while holding its shape.
🕒 Prep Time 25 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 310 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Saucepan (for quinoa)
  • Deep Baking Dish or Casserole
  • Skillet
  • Aluminum Foil

Allergen Information

⚠️ None

Instructions

1 ✓

Rinse quinoa in hot water, then cook in double the amount of water. Let stand covered.

Tip: Steaming (fluffing) separates the grains.
2 ✓

Cut the tops off the peppers and remove the seeds/core. Dice the tomatoes and onion.

Tip: Don't throw away the tops; we'll put them back on as lids during baking.
3 ✓

In a skillet, sauté the onion and garlic in oil. Add the diced tomatoes and simmer until they release their juice.

Tip: The acidity and umami of the tomato flavor the neutral quinoa.
4 ✓

Mix the chickpeas, cooked quinoa, spices, and chopped parsley into the onion base.

5 ✓

Stuff the peppers loosely with the filling and replace their tops.

Tip: Don't pack them too tight; heat needs to penetrate to the center.
6 ✓

Place them upright in a baking dish. Pour about 1/2 cup of water into the bottom of the dish and cover the whole thing with foil.

Tip: This steam bath softens the pepper flesh from the outside without burning the skin.
7 ✓

Bake at 350°F (180°C) for 30 minutes under foil, then 10 minutes uncovered to get some color.

Recipe FAQ

How do I keep peppers from falling over?
Choose squat, wide peppers, or slice a paper-thin layer off the bottom (careful not to create a hole!) to create a flat base. Alternatively, use a baking dish that fits them snugly so they support each other.

Ingredients

  • 4 large Bell Peppers
  • 1/2 cup Quinoa
  • 1 cup Cooked Chickpeas (approx. half a can)
  • 2 medium Tomatoes
  • 1 medium Red Onion
  • 2 cloves Garlic
  • 3 tbsp Olive Oil
  • 1 tsp Smoked Paprika
  • 1 tsp Salt
  • 1 bunch Fresh Parsley