Hearty Walnut and Quinoa Stuffed Bell Peppers

Quick Summary

A plant-based take on the classic stuffed pepper. We swap ground meat for a texture-rich blend of walnuts and quinoa, seasoned with smoked paprika and cumin. It is high in healthy fats, fiber, and protein, making for a perfect weeknight meal.

Ingredients

Method

1. 1. Prepare the peppers by slicing off the tops and scooping out the seeds. Blanch them in boiling water for 3 minutes to soften slightly.
2. 2. Sauté the onion and garlic in olive oil until translucent. Add the walnuts, spices, and quinoa. Stir until well combined.
3. 3. Mix in the tomato sauce and fresh herbs. Season to taste with salt and pepper.
4. 4. Stuff the mixture into the hollowed peppers. Place them in a baking dish with a splash of water at the bottom.
5. 5. Bake at 375°F (190°C) for 25 minutes until the peppers are tender and the filling is heated through.

Nutrition Snapshot

Frequently Asked Questions

Can I make these ahead of time?

Yes, you can assemble the peppers fully up to 24 hours in advance and store them in the fridge until you are ready to bake.

Are these peppers gluten-free?

Absolutely. Both walnuts and quinoa are naturally gluten-free.

What can I serve with these?

A crisp green salad with a lemon vinaigrette complements the richness of the walnut filling perfectly.