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Serves: 4 | Prep Time: 10 minutes | Cook Time: 40 minutes
Quinoa Stuffed Red Peppers


  • 4 medium red bell peppers, sliced in half lengthwise and seeded
  • 4 cups water, for blanching peppers
  • 1 cup any Eden Quinoa, washed and drained
  • 1 1/4 cups water, for boiling quinoa
  • 1 pinch Eden Sea Salt
  • 1 Tbsp Eden Extra Virgin Olive Oil
  • 3 cloves garlic, minced
  • 1 cup red onion, minced
  • 1/4 cup organic golden seedless raisins
    or coarsely chopped Turkish apricots
  • 1/4 cup unsulphured apricots, coarsely chopped
  • 15 ounces Eden Garbanzo Beans, drained
  • 1/2 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp Eden Shoyu Soy Sauce, optional
  • 1/4 cup organic parmesan cheese, grated, optional
  • 2 Tbsp fresh chives, finely chopped for garnish
    or green onions


Place the quinoa, 1 1/4 cups water and sea salt in a sauce pan, cover and bring to a boil. Simmer on low for 20 minutes. Remove and place in a mixing bowl. Bring 4 cups water to a boil. Blanch the pepper halves for 2 to 3 minutes. Remove, drain and set aside. Preheat the oven to 350°. Heat oil in a skillet. Sauté the garlic and onions for 1 minute. Add the raisins, apricots, beans, cinnamon, cumin and shoyu. Sauté another 2 minutes. Combine with the quinoa and mix thoroughly. Stuff each pepper half. Place in an oiled baking dish with a little water. Bake for 20 minutes or until peppers are tender. Sprinkle parmesan on top of each pepper halve and bake another 5 minutes. Remove and garnish with chives.

Nutritional Information

Per serving - 405 calories, 10 g fat (20% calories from fat), 17 g protein, 68 g carbohydrate, 19 g fiber, 0 mg cholesterol, 235 mg sodium

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