Quinoa and Vegetable Stuffed Peppers


We got together with the team at RachaelRay.com to gather together some easy and nutritious recipes for the family.

Quinoa finds a new home in Rachael’s stuffed peppers.


  • 1 cup quinoa
  • 2 cups chicken stock or vegetable stock
  • 6 small bell peppers, mixed colors, seeded and halved
  • 3 tablespoons extra virgin olive oil (EVOO), plus extra for drizzling
  • Salt and freshly ground black pepper
  • 4 cloves garlic, thinly sliced
  • 1 small firm eggplant, trimmed of half the skin, chopped
  • 1 red onion, chopped
  • 1 fresh chili pepper, such as Fresno, thinly sliced, or 1 teaspoon dried crushed pepper
  • 1 small to medium firm zucchini, seeded and chopped
  • 1/2 cup flat leaf parsley leaves, chopped
  • 1/4 cup mint leaves (a handful), chopped
  • 2 plum tomatoes, chopped
  • 1 cup crumbled feta or ricotta salata cheese

Serving Size: 6


Pre-heat the oven to 450°F.

Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12-15 minutes, then fluff with a fork. You will have about 4 cups of cooked grain.

Drizzle the bell pepper halves with EVOO and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temperature, then arrange in a baking dish cut-side up.

Meanwhile, heat 3 tablespoons EVOO, three turns of the pan, over medium-high heat. Add the garlic, eggplant, onions and chili peppers and season with salt and pepper. Cook, partially covered, to tender, 10-12 minutes. Add the herbs and tomatoes and combine with the quinoa.

Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. To serve, roast in a 375°F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles.

Check out our other family-inspired recipes >


And until February 26, we’re giving away everything a foodie family needs for a healthy, hearty meal.

You could win the full Rachael Ray line of cookware; BabyBjorn’s kitchen set (including their awesome highchair); Lifefactory glassware, bottles, and sippies; a BabyMoov steamer and baby food maker; the full line of EZPZ’s HappyMat’s… and $500 to spend at giggle.

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Ally Downey

Ally Downey is the founder and CEO of weeSpring. She's also the author of Here's the Plan: Your Practical, Tactical Guide to Advancing Your Career During Pregnancy and Parenthood. You can follow her on Twitter at @allysondowney.

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