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Quinoa Stuffed Green Bell Peppers (Gluten Free, Vegan)

These stuffed bell peppers are filled with quinoa and vegetables in a delicous and a bit spicy tomato sauce
Course Main Course
Cuisine All around
Keyword Gluten-Free, Grain Free, Healthy, Oil Free, Paleo Friendly, Vegan
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6


  • 6 Green bell Peppers divided in two and cored
  • 2 dl Cooked quinoa
  • 1/2 big Yellow onion finely chopped
  • 1/2 Aubergine finely diced
  • 1/2 Zucchini finely diced
  • 1/2 Red bell pepper finely diced
  • 1 can Tomato sauce
  • 1/2-1 Red chili chopped
  • 1-2 tsp Oregano
  • 1 tsp Dry basil
  • 1 tsp Cumin
  • 1 tsp Paprika powder
  • 1 tso Cinnamon (optional)
  • Salt, to taste
  • Pepper, to taste
  • Fresh parsley, to garnish
  • Feta cheese, to garnish (optional)


  • Preheat the oven to 175 degrees Celsius.
  • Preheat a nonstick pan over medium heat.
  • Add the onion and fry until it start to get soft and a little browned.
  • Add zucchini, aubergine, chili and red bell pepper to the onions and fry for 4-5 minutes.
  • Add the canned tomato sauce and all the herbs and stir everything together. Let it shimmer for a few minutes.
  • Add the cooked quinoa and combine well.
  • Stuff the halfed green bell peppers and put in a oven safe dish.
  • Bake in the middle of the oven for 30-35 minute, until browned on top.
  • I added some chopped parsley and crumbled feta cheese on top for serving.