Mediterranean Stuffed Peppers with Quinoa from A Couple Cooks

Everything tastes better in a multi-colored pepper. Stuffed with quinoa, nuts and spices, these peppers bring the flavors of the Mediterranean home.

Recipe: Mediterranean Stuffed Peppers with Quinoa from A Couple Cooks

Prep Time: 10 minutes

Cook Time: 35 minutes (with additional prep ongoing during cook time)

Total Time: 45 minutes

Serves: 4-6


6  Multi-Colored Peppers

1 cup SimplyNature Organic Quinoa

4 cloves garlic

3 medium shallots (1 cup chopped)

¼ cup plus 1 tablespoon chopped parsley

¾ cup chopped Southern Grove Shelled Pistachios

2 tablespoons SimplyNature Organic Extra Virgin Olive Oil

¼ teaspoon Stonemill Crushed Red Pepper

1 teaspoon Stonemill Paprika

1 teaspoon Stonemill Oregano

2 tablespoons lemon juice + zest from 1/2 lemon

½ teaspoon Stonemill Sea Salt Grinder

¼ teaspoon Stonemill Ground Black Pepper

¼ cup Happy Farms Preferred Feta Cheese Crumbles


  1. Preheat oven to 425°F.

  2. Wash the peppers and cut them in half lengthwise; remove the stems and seeds. Line a baking sheet with parchment paper, then place the peppers on top. Bake cut side down for 15 minutes, then remove from the oven, flip to cut side up, and sprinkle with a pinch of salt and pepper. Bake another 15 minutes until tender.

  3. Meanwhile, rinse the quinoa and drain it completely, then place it in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer where the water is just bubbling for 17 to 20 minutes until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for at least 5 minutes.

  4. Mince the garlic, shallot and parsley. Chop the pistachios. In a large skillet, heat 2 tablespoons olive oil. Add the garlic, shallot and red pepper flakes and sauté 1 to 2 minutes until the shallot is translucent and the garlic is fragrant. Remove from the heat, then stir in the cooked quinoa, pistachios, ¼ cup parsley, paprika, oregano, lemon zest, sea salt and black pepper. Taste and add another few pinches of salt to taste. Spoon the filling into the roasted pepper halves. Garnish with a small sprinkling of remaining parsley and feta cheese crumbles. Serve any additional filling on the side

Nutrition Information Per Serving: 220 calories, 14g total fat, 2.5g saturated fat, 5mg cholesterol, 320mg sodium, 20g carbohydrates, 5g fiber, 6g sugar, 8g protein, Vitamin A 50%, Vitamin C 420%, Calcium 10%, Iron 10%