Quinoa-Stuffed Peppers with Almonds and Mint

Subtle mint and crunchy toasted almonds make these quinoa-stuffed peppers a great main dish or side. It may not seem like it, but one stuffed pepper and a side of green veggies is actually quite filling. The quinoa filling is so flavoursome and tasty that you could even have it on its own if you don’t have time to roast the bell peppers.

— serves 4

Quinoa-Stuffed Red Peppers deliciously flavoured with crunchy almonds and fresh mint. Photo © Angela from 'Vegangela'.


4 bell peppers (capsicum)
1 cup quinoa, rinsed and drained
540 g pasta sauce
1¼ cup water
½ cup slivered almonds
1 Tbsp olive oil
1 onion, diced
1 garlic clove, minced
2 Tbsp nutritional yeast
¼ cup fresh mint or basil
salt & pepper


Preheat oven to 350° F/175° C

Carefully cut the tops off the bell peppers. Using a spoon, gently remove the seeds and scrape out the white flesh inside the peppers. Set aside.

In a medium saucepan, mix quinoa, 1 cup of the pasta sauce and 1¼ cups of water. Bring to the boil. Reduce heat to lowest setting, cover saucepan and simmer until all liquid is absorbed, about 15 minutes.

In a frying pan, toast the almonds for a few minutes being sure not to burn them. When toasted, place them in a mixing bowl.

Heat olive oil in frying pan over medium heat and sauté the onions and garlic until translucent, about 3 minutes. Add to the mixing bowl.

When the quinoa is ready, add it to the mixing bowl along with the remaining pasta sauce, nutritional yeast and mint. Season with salt and pepper.

Divide quinoa mixture evenly among the bell peppers, gently packing it down and making sure to fully fill each pepper. Pop the top back on each pepper.

Need to Plan Ahead?
You could also prepare the filling and stuff the peppers the day before or freeze them until you need them, making this fancy little recipe quite versatile!
At this point you would cool the peppers before placing them in the fridge or freezer, being sure to protect them from freezer burn. Then allow them to defrost in the fridge overnight before you bake them.

Arrange peppers upright in a parchment paper-lined oven-safe dish, cover snugly with foil and bake for 1 hour. Transfer to plates and serve.

Enjoy them freshly baked and piping hot with steamed green beans or another of your favourite green vegetables.

Thank you to Angela from ‘Vegangela’.
Please check with the author regarding © terms.

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