🌶️ Quinoa Stuffed Bell Peppers
These Quinoa Stuffed Bell Peppers are a nutrient-dense, anti-inflammatory meal packed with plant-based protein, fiber, antioxidants, and healthy fats. Perfect for a wholesome lunch or dinner and ideal for your Divine Wellness anti-inflammatory recipe collection.
Why This Recipe Is Anti-Inflammatory
- Quinoa – a complete protein rich in fiber and magnesium
- Bell peppers – high in vitamin C and antioxidants
- Turmeric & garlic – natural inflammation fighters
- Olive oil – heart-healthy anti-inflammatory fat
- Leafy greens & legumes – support gut and immune health
Ingredients (Serves 4)
For the Peppers
- 4 large bell peppers (any color)
- 1 tbsp extra virgin olive oil
- Pinch of sea salt and black pepper
For the Filling
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth or water
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, chopped
- 1 cup cooked black beans or chickpeas
- 2 cups fresh spinach, chopped
- ½ tsp turmeric
- ½ tsp smoked paprika
- ¼ tsp black pepper
- ½ tsp sea salt
- Juice of ½ lemon
Optional Toppings
- 1 avocado, sliced
- Fresh cilantro or parsley
- Pumpkin seeds or sunflower seeds
- Dairy-free cheese or feta (optional)
Instructions
Step 1: Cook the Quinoa
- In a saucepan, bring 2 cups vegetable broth to a boil.
- Add quinoa, reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and let sit for 5 minutes. Fluff with a fork.
Step 2: Prepare the Bell Peppers
- Preheat oven to 375°F (190°C).
- Slice the tops off peppers and remove seeds.
- Lightly brush the outside with olive oil and sprinkle with salt and pepper.
- Place upright in a baking dish.
Step 3: Make the Filling
- Heat 1 tbsp olive oil in a skillet over medium heat.
- Sauté onion for 3–4 minutes until soft.
- Add garlic and cook for 1 minute.
- Stir in tomatoes, beans, spinach, turmeric, paprika, black pepper, and salt.
- Cook until spinach wilts (about 2–3 minutes).
- Add cooked quinoa and lemon juice. Mix well.
Step 4: Stuff and Bake
- Spoon the quinoa mixture into each bell pepper, packing gently.
- Add ¼ cup water to the bottom of the baking dish.
- Cover with foil and bake for 25–30 minutes, until peppers are tender.
Step 5: Serve
Top with avocado slices, fresh herbs, and seeds. Serve warm.
Nutrition Benefits
- High in fiber for gut health
- Complete plant protein from quinoa
- Rich in antioxidants and vitamin C
- Supports energy, immunity, and inflammation reduction
Variations
- Mediterranean Style: Add olives and feta
- Protein Boost: Add grilled chicken or ground turkey
- Mexican Flavor: Add cumin, cilantro, and lime
- Creamy Version: Drizzle with tahini or avocado sauce
