Quinoa and Veggie Stuffed Sweet Peppers

Prep Time: 15 minutes
Total Time: 1 hour
Makes: 4


  1. 2 large sweet red peppers, halved and seeded
  2. 1/2 cup (125 mL) quinoa, rinsed and drained
  3. 1 tbsp (15 mL) olive oil
  4. 1 onion, finely chopped
  5. 1 clove garlic, finely chopped
  6. 1 cup (250 mL) sodium-reduced chicken broth
  7. 1 cup (250 mL) eggplant, diced
  8. 1 cup (250 mL) zucchini, cut into small cubes
  9. 1/3 cup (75 mL) jarred tomato salsa
  10. 1/4 cup (60 mL) frozen or canned (drained) corn kernels
  11. 1 tsp (5 mL) dried oregano
  12. 1/2 tsp (2 mL) chili powder
  13. 1/2 cup (125 mL) grated Cheddar cheese
  14. Salt to taste


  1. Preheat oven to 350 F (180 C). Heat olive oil in saucepan over medium-high heat. Add onion and garlic, and cook 3 min., stirring, until onions are translucent.
  2. Stir quinoa into saucepan mixture. Pour in chicken broth and bring to a boil. Reduce heat to low, cover and cook 15 min., or until liquid is absorbed and quinoa is tender. Add eggplant, zucchini, salsa, corn, oregano and chili powder; continue cooking, stirring gently, about 5 more min. until mixture is moist but not runny; season with salt to taste.
  3. Stuff each halved pepper with quinoa mixture. Set in lightly oiled ovenproof dish. Sprinkle cheese. Bake about 25 min., or until peppers are tender-crisp. Broil briefly to brown cheese.

Tip: When you cook quinoa, make extra and freeze it to use as time-saver in other quinoa dishes.