Vegetarian dinner: stuffed peppers

The other night my family was looking for a break from meat and decided to whip up a delicious vegetarian dish. After pondering for a while I finally came up with the idea of stuffed peppers.

What started as a way to increase our vegetable content and give our digestion a break turned into an amazingly delicious (soon to be repeated) dish!

It was so good I immediately stopped eating to post a pic to Instagram (@friendlytreats), as I do with all my recipe favourites!

This recipe is not only delicious but loaded with tons of health benefits! From protein packed quinoa, potassium rich spinach, and liver loving onion, cauliflower and lemon it’s got a lot going on…in a good way!


1 cup uncooked quinoa
2 cups vegetable stock (low sodium)
1/2 tsp chili powder
1/2 tsp coriander
6 peppers
1 onion, diced
1 zucchini, diced
1/2 cauliflower, florets
1/4 tsp paprika
1/2 tsp sriracha sauce
3 1/2 cups spinach, chopped
1 lemon zest
Salt and pepper to taste
4 oz. goat cheese (I used a herb variety)

•In a large pot combine quinoa, stock, chili powder and coriander. Bring to a boil and then simmer, with a lid for 15 minutes. Stir occasionally until the quinoa is cooked and liquid has disappeared.
•While the quinoa is cooking cut the tops off the peppers and dice. Make sure your onion and zucchini are diced and grate the cauliflower florets so they slightly resemble rice.
•In a large skillet sauté peppers and onions with 1 Tbsp olive oil until slightly soft, about 5 minutes.
•Add zucchini and cauliflower along with paprika and sriracha, sauté another 5 minutes. Add spinach and stir until wilted. Season with salt and pepper.
•Add sautéed vegetables to the cooked quinoa and toss to combine. Add zest of one lemon and goat cheese. Toss to combine.
•Stuff peppers with filling and stand up in a baking pan (one with raised sides).
•Loosely cover with tin foil and bake at 350 for 20 minutes. Remove foil and bake another 8-10 minutes, until peppers are slightly softened.

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