Spicy Quinoa-Stuffed Peppers

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Cumin, oregano, and garlic bring out the flavors in these Spicy Quinoa-Stuffed Peppers. Top with tomatoes, avocado, black olives, cilantro, and countless other ingredients. {Vegan + Paleo}



For the base

  • 4 bell peppers
  • Olive oil
  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1/8 teaspoon sea salt
  • 1 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/2 cup onion, diced (any color)
  • 3 cloves garlic, pressed


  • Handful or two of grape tomatoes, sliced or diced
  • 1 can black olives, sliced
  • 1/2 avocado, diced (more as desired)
  • 1/4 cup green onion, thinly sliced
  • 1/4 cup fresh cilantro, finely chopped
  • Coarse black pepper


  1. Set the oven to 350 degrees. Drizzle olive oil in a 9 x 13 inch baking dish, making sure to cover the bottom of the dish. Then slice 4 peppers lengthwise, removing the stem, white membrane, and seeds. Place the peppers in the baking dish open side UP, and set aside. When the oven reaches 350 degrees, place the baking dish in the oven, and bake the peppers for 15 minutes.
  2. In a saucepan, combine the quinoa, water or broth, and sea salt. Add a drizzle of olive oil, if desired. Cover and bring the quinoa to a boil. Then add the oregano, cumin, chili powder, onion, and garlic, and cook on a MEDIUM heat, covered, for about 15 minutes or until the liquid has evaporated. Stir the quinoa frequently to prevent it from burning or sticking to the saucepan. As the quinoa cooks, it will become fluffy and somewhat sticky.
  3. Scoop the cooked quinoa into the baked peppers. Then cover them with foil and return the stuffed peppers to the oven, and bake for 15 minutes. Remove the foil and bake another 5 minutes or until the quinoa is crispy.
  4. Remove from the oven and serve immediately. Top with tomatoes, olives, avocado, green onion, cilantro, black pepper, and any other toppings as desired.
  5. For best results, enjoy shortly after baking. Or consume within 24 hours.


  • Our original recipe halved the amount of quinoa used, but we’ve found over time that using a larger amount creates a fluffier consistency that also crisps well when baked.
  • Toppings amounts are a guideline. Add more or less as desired.