Greek Quinoa Stuffed Peppers

The spices in this gluten free recipe boost the flavor of the plain old stuffed pepper. Experiment with using this stuffing in tomatoes and eggplants too.
Dish Type: Lifestyle: dairy free, gluten free, nut free, paleo, vegan, vegetarian


150g cooked quinoa about 1 cup

1 large red onion, finely chopped

1-2 tbsp flat leaf parsley, finely chopped

3-4 garlic cloves, minced,

1 tbsp lemon juice

2 tbsp tomato puree

6-8 kalamata olives, finely chopped

3/4 tsp dried oregano

3/4 tsp dried rosemary

3/4 tsp dried thyme

3/4 tsp dried mint

4 large red pepper


Fry the onion and garlic gently. Stir in to the cooked quinoa along with the fresh and dried herbs, lemon juice, tomato puree and olives. Season with salt and pepper. Cut the tops of the peppers and discard the seeds and inner membranes. Rub with olive oil and season inside the peppers. Spoon the quinoa mixture in to the peppers and replace the lids. Place in a baking tray and fill with about half a pint of water. Bake at 350 degrees F for an hour and a half. If the lids are browning too quickly, place some foil over them! Best served warm rather than piping hot and served with lemon & herb roast potatoes.