The Recipes

Quinoa Stuffed Pepper

Here we go with more of our newest pantry staple: quinoa.  If you have any leftover quinoa from making it with the shrimp the other night, feel free to fold it into this recipe.

Note: Keep this recipe in your repertoire as you build up your pantry.  It would be great with cheese, topped with bread crumbs, and with any mixture of vegetables, nuts or dried fruit folded into the quinoa.

Quinoa Stuffed Pepper


- 1/2 large red bell pepper, seeds, stem and ribs removed
- 1/4 c. quinoa, prepared to package instructions
- 1 c. freshly chopped herbs, such as parsley, cilantro and mint
- 1/4 onion, diced
- 1 garlic clove, minced
- splash of vegetable or chicken stock
- salt
- pepper
- olive oil

Preheat the oven to 350 degrees.

Put the pepper in a small baking dish.

Prepare the quinoa.  While it is cooking, heat 1 T. of olive oil in a small pan.  Add the onion, season with salt, and let it soften for 5-6 minutes.  Add the garlic and stir a minute longer.  Add the stock and herbs to the pan and turn off the heat.  Mix together the quinoa and onion mixture. Spoon it into the pepper.

Bake in the oven for 30-40 minutes.