Bell Pepper Stuffed with Quinoa Salad

Servings 2 Peppers


  • 1 yellow pepper
  • 1 red pepper
  • 1 cup cooked quinoa
  • 1 Tbsp cucumber diced
  • 1 Tbsp chickpeas
  • 2 tsp feta cheese
  • 1 tsp basil chopped
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp apple cider vinegar


  • Cut yellow and red pepper in half. Remove seeds and stem.
  • Bring a medium sized pot of water to a boil and place half the yellow and red pepper in water. Let cook for 2-3 minutes or until you can easily pierce with fork. Let peppers cool.
  • Using the other halves of the yellow and red peppers, dice each one and place in bowl with cooked quinoa.
  • Mix quinoa with the cucumber, chickpeas, feta cheese, olive oil, apple cider vinegar and basil. Season with salt and pepper to taste.
  • Spoon quinoa salad into the pepper and top with balsamic glaze
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