Recipe: Stuffed Bell Peppers

For some reason, I've always felt a bit wary about making stuffed bell peppers.  I have no idea what traditionally goes in these stuffed bell peppers, but I decided that I would try to make my own tasty spin on it.  The vegetables can be found fresh at your local farmers' market to add to the flavor of the dish.  Feel free to add or subtract to suit your tastes.  I finished these peppers in a barbeque which is awesome for summer, but they can easily be cooked in the oven when the weather is not so great.  Stuffed bell peppers can also be eaten either as a side or as the main course.

  • 4 bell peppers (any color)
  •  ¾ cup of quinoa (dry)
  • 2 cups spinach
  • 1 zucchini, chopped
  • 1 tomato, chopped
  • 1/2 cup corn
  • ½ onion, chopped
  • Garlic, chopped
  • Goat cheese
  • Any herbs you want:  basil, oregano, thyme, cumin, paprika, turmeric (I use a bit of all of these!)
  • Salt and pepper
  • Coconut oil (or other cooking oil)
  • Start cooking the quinoa (in a pot or rice cooker; follow the instructions on the box/bag)
  • Cut the tops off the bell peppers and set the peppers aside
  • In a pan, sauté garlic, onions, tomatoes, and zucchini with a bit of coconut oil
  • Add all herbs, salt, and pepper to the pan
  • Add spinach into the pan
  • Once vegetables are soft, remove from heat
  • Preheat oven to 375 degrees
  • Add cooked quinoa to the vegetable mixture and mix all together
  • Stuff peppers halfway with quinoa and vegetable mixture; add a layer of goat cheese and fill the rest of the way
  • Place stuffed peppers onto a baking sheet and cook for 20 min (or place on a barbeque for 15 minutes, turning a few times)
  • Serve and enjoy!

All the best,

Dr. Cho, ND is a naturopathic doctor based in Pickering, Ontario and Richmond Hill, Ontario.  She maintains a private practice focused in pain management and sports nutrition, in addition to a general family practice at Durham Natural Health Centre.  To learn more about Dr. Cho, book a complimentary 15 minute consult by clicking here.  Not in the Durham Region?  Contact her through to learn about more options.


Anonymous said...

Awesome!! Love the fact you don't use meat to stuff the peppers.

Christine Cho said...

Thanks! Yes meat is the traditional stuffer, but you can definitely still have a protein-rich meal without it in these peppers :)

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