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Quinoa Stuffed Peppers


Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

2025 minutes


4 servings


4  red bell peppers

4  medium carrots, finely chopped

1  medium onion, finely chopped

1  Tbsp.  canola oil

2  c.  prepared Central Market Quick Cook Quinoa

2  Tbsp.  unsalted sunflower seeds

1/2  tsp.  dried oregano

1/4  tsp.  H-E-B Kosher Salt

1/8  tsp.  dried marjoram

*  dash cayenne pepper

*  non-stick cooking spray


Preheat oven to 350°F.

Cut peppers in half lengthwise and discard seeds. Set aside.

In a large non-stick skillet, sauté carrots and onions in oil until tender. Add cooked quinoa, sunflower kernels and seasonings. Cook and stir 2 minutes or until heated through.

Spoon quinoa mixture into pepper halves. Place in a 9x13-inch baking pan coated with cooking spray. Bake uncovered 20–25 minutes.
Nutritional Information
Serving size: 2 stuffed pepper halves, Calories: 250, Total Fat: 24g, Saturated Fat: 0.6g, Sodium: 188mg, Carbohydrates: 41g, Dietary Fiber: 9g, Protein: 7.5g

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