Quinoa-Stuffed Bell Peppers with Basil Sauce

May 21, 2015
3 Ratings
Photo by James Ransom
  • Serves 4
What You'll Need
  • For the peppers:
  • 1 cup uncooked quinoa
  • 1 cup vegetable broth
  • 2 teaspoons ground cumin
  • 1 cup cooked garbanzo beans
  • 1/2 cup dried currants
  • 1 cup packed chopped baby spinach leaves
  • 1/2 cup crumbled feta
  • 1/4 cup olive oil, plus more for drizzling
  • Salt and pepper
  • 4 bell peppers
  • For the sauce:
  • 1 cup packed chopped basil leaves
  • 1/2 cup Greek yogurt
  • 3 tablespoons olive oil
  • 1 tablespoon water
  • 1 garlic clove, coarsely chopped
  • salt and pepper to taste
  1. Preheat the oven to 400° F.
  2. Bring quinoa, broth, and cumin to a boil. Cover, lower heat, and cook for 15 minutes, or until the liquid is evaporated. Remove from heat and let sit briefly before dumping into a big bowl.
  3. To quinoa, add the garbanzos, currants, chopped spinach, feta, olive oil, and salt and pepper to taste. The currants will plump up a little with the heat of the quinoa — this is money.
  4. Prepare the peppers for stuffing. Lop off the stemmy top and run a knife around the inside to remove the ribs and seeds. If the peppers can’t stand on their own, carefully level the bottom, being sure not to poke a hole through to the cavernous inside. Stuff peppers with the quinoa mix and then drizzle the tops with olive oil (this well help it get a little golden brown crust on the top most layer).
  5. Stick peppers upright in a baking dish (8- by 8-inch works well for this) and pour about 3/4 inch of water into the base around the peppers. Bake for about 1 hour (if things get too brown too fast, cover with foil and continue baking).
  6. While peppers are baking, throw all sauce ingredients into a food processor or blender and blend until smooth.
  7. The cooked stuffed peppers are totally attractive and you will be sad to demolish them, but demolish them you must if you are going to make the best use of this crazy addictive creamy pesto-ish magic. I like to grab a big ol’ knife and slice the pepper in half longways, from top to bottom, leaving the one pepper in two boat-shaped pieces, each filled with filling. Spoon sauce all over those things, and gobble.

See what other Food52ers are saying.

  • Jen
  • ghainskom
A fan of female driven comedies, a good beat, your hair today, and making foods for friends.

2 Reviews

Jen March 26, 2017
This is my favorite stuffed pepper recipe! my partner doesn't like beans so we substitute caramelized onions and walnuts instead.
ghainskom August 4, 2015
Th jury is still out on this one. It was good, but I think I liked the stuffing without the bell pepper as quinoa salad even more. At any rate, a nice recipe!