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Family Run, Award-Winning Greengrocer, Est. 2009

Harvest Quinoa Stuffed Peppers

Harvest Quinoa Stuffed Peppers


  • 4 large bell peppers (assorted colours)
  • 200g quinoa, rinsed
  • 500ml vegetable stock
  • 150g cherry vine tomatoes, halved
  • 150g courgette, diced
  • 100g red onion, finely chopped
  • 2 cloves garlic, minced
  • 30ml olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Fresh basil leaves (for garnish)


  1. Preheat the oven to 200°C (400°F). Cut the tops off the bell peppers and remove the seeds and membranes.
  2. In a saucepan, bring vegetable stock to a boil. Add quinoa, reduce heat, cover, and simmer for 15-20 minutes or until the quinoa is fluffy and the liquid is absorbed.
  3. In a skillet, heat olive oil over medium heat. Add minced garlic, diced courgette, and chopped red onion. Sauté for 3-4 minutes until the vegetables are tender.
  4. Stir in halved cherry tomatoes, dried basil, dried oregano, paprika, salt, and pepper. Cook for an additional 2 minutes.
  5. In a large mixing bowl, combine the cooked quinoa with the sautéed vegetable mixture.
  6. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
  7. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes or until the peppers are tender.
  8. Garnish with fresh basil leaves before serving.