
Cooked & Loved · by Irena Macri★ 5.0 (10)
Quinoa Stuffed Peppers (Gluten-free, Vegetarian)
NUTRITION · PER SERVING70M COOK
CAL 14%·PRO 15%
CARBS 37G53% OF CAL
6G FIBER12G SUGAR19G OTHER
FAT 13G41% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bell peppers stuffed with quinoa, vegetables, nuts, and cranberries, served with a yogurt ranch dressing. A nutritious, gluten-free vegetarian main with warm spices.
mainmiddle easternroast🍲 stockpot🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Cooked & Loved →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 3 red bell peppers (capsicums, small)
- 3 green bell peppers (small)
- 3 yellow bell peppers (small)
- 1-2 tablespoons olive oil
- 200 g uncooked quinoa (I used mixed colour fair-trade quinoa that has been soaked in lightly salted water for 2 hours (1 cup))
- 4 cups of water
- 1 cube vegetable stock (you could use 4 cups of pre-made veggie stock)
- 4 tablespoons olive oil
- 1 medium onion (finely diced)
- 1 medium carrot (finely diced)
- 1 stick celery (finely diced)
- 2 bell pepper tops (diced (from the peppers above))
- 1/2 teaspoon salt
- 1 large garlic clove (diced)
- 1 teaspoon cinnamon powder
- 1 teaspoon paprika powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander seed powder
- A good pinch of black pepper
- A handful of dried cranberries (chopped roughly)
- A handful of roasted hazelnuts or almonds (chopped roughly)
- 1 tablespoon lemon juice
- 250 g yoghurt (unsweetened, full-fat (about 1 cup))
- 1 garlic clove (grated)
- 2 tablespoons chopped spring onions or chives
- 2 tablespoons chopped parsley
- 1/2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon vegetable stock powder (you can grate or chop a stock cube)
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon yellow or Dijon mustard dressing
At a glance
PER SERVING · TIME 70M
CAL 14%·PRO 15%
CARBS 37G53% OF CAL
6G FIBER12G SUGAR19G OTHER
FAT 13G41% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 262mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 471mg
- Calcium
- 83mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 262MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.
