peppers stuffed with quinoa and walnuts. Vegetarian dish
Total Time: Approximately 1 hour, 25 minutes, Cook time: 1 hour to 1 hour 10 minutes, Prep time: 15 minutes

Serves: 2


  • 4 large red bell peppers
  • 1 cup quinoa, rinsed and drained
  • 1+1/4 cup water
  • 540g strained tomatoes
  • ½ cup chopped almonds or walnuts
  • ¼ cup fresh mint
  • ¼ cup fresh basil
  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • Salt and pepper to taste


  • Preheat oven to 350°F/175°C.
  • Cut the tops off the bell peppers. Remove the seeds and scrape out the flesh inside the peppers with a spoon. Set aside.
  • Mix quinoa, 1 cup of the strained tomatoes, ½ of the basil and the water in a saucepan and bring to boil.
  • Set heat to lowest setting, cover saucepan and simmer until liquid is absorbed, approximately 15 minutes.
  • Sauté the almonds or walnuts in a pan for a few minutes; don’t let them burn. Set aside in a large bowl.
  • Heat the oil in a pan over medium heat and cook the onions and garlic for approximately 3 minutes. Add to a large bowl.
  • When the quinoa is ready, add it to the bowl,  as well as the mint, the remaining pasta sauce and salt and pepper.
  • Divide the quinoa mixture evenly among the bell peppers, fully fill each pepper. Put the top back on the pepper.
  • Arrange the peppers upright in a parchment paper-lined dish for the oven, cover with foil and bake for 45 minutes to 1 hour.

Approximate Nutritional Information for 1 Serving (Based on brands and amounts used in the recipe)

  • Calories: 400
  • Fat: 20g
  • Carbs: 35g
  • Protein: 14g