(Almost) Veggie Italian Stuffed Bell Peppers


6 large bell peppers

1 pkg of Quinoa

2 tablespoons onion, chopped

1-2 Chopped Zucchini

1 teaspoon salt

1 clove garlic (optional)

1 – 15-ounce can tomato or spaghetti sauce, (Or 1 jar)

3/4 cup shredded mozzarella cheese (optional)


Clean (Cut off tops, and gut out leaving the bell pepper whole) and par-boil peppers. ( add to boiling water and cook until they start to soften, then removed before they are fully cooked.)

Saute onion on stove til transparent (also saute chopped zucchini in a some olive oil, can add to same pan and saute together) until zucchini is golden.

Cook quinoa as directed on package.

Stir quinoa, onion, zucchini, salt, garlic(optional) and 1 cup of tomato sauce or spaghetti sauce. 

Stir in cheese (optional)

Heat oven to 350 degrees F. 

Stuff peppers with mixture. 

Pour remaining sauce over peppers. 

Use more if they seem dry. 

Cover and bake 45 minutes, spooning sauce from bottom of pan as it cooks. 

Uncover and bake 15 minutes more or til peppers are done.

Sprinkle with cheese when done. (optional)

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