Gluten-Free Vegetarian Quinoa-Stuffed Peppers
Recipe type: Main
Stuffed peppers might sound like a lot of work, but these Gluten-Free Vegetarian Stuffed Peppers, featuring Fresh From Florida bell peppers, are worth it! You will be left with extra quinoa stuffing mix, which is yummy enough to enjoy on its own!
  • 1 tablespoon sunflower oil
  • 1 celery stalk, chopped
  • 1 tablespoon cumin
  • 1 garlic clove, crushed
  • 8 oz. baby spinach
  • 1 15 ounce can diced tomatoes, drained. Set aside liquid.
  • ½ cup quinoa
  • 1 carrot, peeled and chopped
  • 1 teaspoon chipotle chili powder
  • 1 cup water
  • ½ teaspoon Himalayan salt
  • 2 large Fresh From Florida bell peppers, cut in half. Remove tops, ribs and seeds.
  1. Preheat the oven to 375 degrees, and have a glass or ceramic baking dish ready.
  2. Heat oil over medium heat in a large saucepan.
  3. Add celery and cook until the it has softened.
  4. Add cumin and garlic and sauté for about 1 minute.
  5. Stir in spinach and tomatoes - save the tomato liquid - and cook for about 5 minutes, or until any liquid has evaporated.
  6. Mix in the quinoa, carrots, chipotle powder and water.
  7. Cover the pan and bring to a boil.
  8. Reduce heat to low and allow mixture to simmer until the quinoa is cooked.
  9. Pour the reserved tomato liquid into the baking dish.
  10. Fill the bell peppers with about ¾ cup of quinoa mix and place in the prepared baking dish.
  11. Cover with foil and bake for 1 hour.
  12. Uncover and bake for an additional 15 minutes, or until the tops of the peppers and mix have browned.
  13. Serve warm.
Adapted from Ortho Molecular Products Core Restore 7 Day Detox Kit.
Recipe by Take A Bite Out of Boca at