Quinoa Stuffed Peppers

Author: Veruska Anconitano, Award-Winning Food Travel Journalist, Sommelier & Outdoor LoverAuthor information
About the author
Veruska Anconitano
Veruska is a a food travel journalist with awards to her credit, such as World Best Food Travel Journalist. She holds a certification as a sommelier and she is also an ardent lover of the outdoors. Aside from this, Veruska is a Multilingual SEO and Localization Consultant and co-owns multiple websites that cater to a global audience.
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The baked peppers stuffed with quinoa are one of the best and most particular recipes for the summer: the arrival of peppers allows you to bring to the table appetizing dishes, simple to prepare and which can be made in advance and warmed the next day or cold consumed.

If you have in mind the recipe of peppers stuffed with meat, the one that I propose here is the most particular variant and can also be declined in a vegetarian version for those who do not consume meat and fish. If you want to prepare a pan filled with stuffed vegetables you can cook peppers and zucchini together but not the tomatoes with the rice that instead should always be cooked in the oven on their own because they have different cooking times.

The big add-on to the stuffed baked peppers is the quinoa, one of the most versatile and rich in beneficial properties in absolute terms: simple to find in both a light and dark version, it is also very easy to cook. Just follow the instructions on the package and cook in boiling water until it becomes slightly soft. At that point, you can eat it dressed with vegetables or other ingredients or use, as in this case, to fill the peppers.

In choosing the quinoa, remember to prefer the organic one, which is more controlled, and in the same way as regards the peppers purchased intact and without spots. Red and yellow peppers are preferable because they are sweeter and juicier than greens.

Peppers stuffed with quinoa can be eaten within 2 days of preparation; just keep them in the fridge and heat them in the oven with a little hot water. They can not be frozen because even if you defrost them in the fridge they would remain too wet.

Ingredients for 6 people

  • 6 peppers (3 red and 3 yellow)
  • 200 grams of white quinoa
  • 4 red tomatoes
  • 1 carrot
  • canned tuna (200 grams)
  • 1 spoon of desalted capers
  • Salt
  • Extra virgin olive oil


  1. Empty the peppers after removing the top cap. Wash them well and dry with a cotton cloth. Salt them inside and outside and put them aside.
  2. Cook the quinoa following the instructions on the package. Once ready, drain and set aside.
  3. Cut the diced tomatoes and the carrots, then open the tuna, drain and pour into a glass bowl.
  4. Add carrots, capers, and tomatoes, mix and pour quinoa into the same bowl: add salt, add oil and mix well. Quinoa must be seasoned and wet but not excessively oily.
  5. Fill the peppers with the seasoned quinoa. In the event that there’s too much quinoa, form meatballs and keep them together by passing them in little breadcrumbs.
  6. Place the peppers in an oiled non-stick pan (add also the meatballs), pour oil on the surface and salt.
  7. Bake at 180§ C for 1 hour or until the peppers are soft and the quinoa on the surface will not be golden. Remove from oven and serve after a few minutes or lukewarm or cold.

Preparation time: 1.5 h

[Pics by Giuseppe]

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