Whole Grain Vegetable stuffed Peppers

Whole Grain Vegetable stuffed Peppers
Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 172.6
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 616.8 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 7.1 g
  • Protein: 6.6 g

View full nutritional breakdown of Whole Grain Vegetable stuffed Peppers calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 2


    1/2 cup cooked quinoa (cooked in vegetable broth)
    1 Large red bell pepper, seeded and halved
    1/2 tablespoon olive oil
    Salt and freshly ground black pepper
    2 cloves garlic, chopped
    1 medium zucchini, washed thoroughly, seeded and chopped
    1 medium yellow squash, washed thoroughly, seeded and chopped
    1 cup kale, washed thoroughly, remove ribs and chop
    1/4 medium red onion, chopped
    2 tablespoons fresh cilantro leaves, chopped
    10 Cherry tomatoes, chopped
    1 lime, juiced


If you don't have quinoa use 1/2 cup of brown rice


Preheat the oven to 450 degrees F.

Cook quinoa according to package directions with vegetable broth. We will only need 1/2 cup of the cooked quinoa.

Coat the bell pepper halves with olive oil. Place cut-side down in a oven safe dish with a little bit of water in the bottom of the pan. Just barely covering the bottom of the pan. Roast until the peppers are just tender, about 15-20 minutes. Remove from the oven and arrange peppers in a baking dish cut-side up.

Chop all ingredients in the list. I used an electric chopper which saved alot of labor. Mix in a large bowl the garlic, zucchini, squash, kale and onions. Season with salt and pepper and mix thoroughly. Add to frying skillet with a little bit of water and cook for 5-10 minutes. Add the herbs and tomatoes then combine with the quinoa.

Fill the pepper halves with the mixture. Roast in a 375 degree F oven until the peppers are hot through, about 15- 20 minutes. Pour lime juice on top before serving.

If desired, serve topped with cheese. The recipe does not include cheese. Make sure to add the cheese nutritional info to your meal.

Serving Size: Makes 2 half stuffed peppers

Number of Servings: 2

Recipe submitted by SparkPeople user SUGARLESSCHICK.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.