Quinoa-Stuffed Pepper Pumpkins

Feeling festive?

Want a dinner dish that’s perfect for the spookiest of all seasons?

I give you a single-serving recipe for stuffed peppers, featuring quinoa, lots of veggies, and a goofy jack-o-lantern face.


1 orange bell pepper

1/4 cup quinoa, uncooked

1 T olive oil

1 t crushed garlic

2-3 T peas

1 T scallions or chopped onion

1 T chopped tomato (or shredded carrot)

fresh parsley, shredded

your favorite seasonings (I used a little sea salt and red pepper flakes)


-Prepare quinoa as you like. Most people boil 1 part quinoa with 2 parts chicken broth (for this recipe that would be half a cup). I tried something new: microwaving 1 part quinoa with 2 parts water for 8 minutes, letting it sit and absorb water for about 5 minutes or so, and microwaving again for 4 more minutes.

How could you not smile before diving into this goofy-grinned dish?

-Meanwhile, in a small skillet, saute tomato and onion in olive oil, garlic, and favorite seasonings. When quinoa is almost prepared, mix peas and parsley in, too.

-Then, carve the pepper sort of like you would a pumpkin. Remove the top. Clean out the insides. Carve whatever sort of face you like, but keep in mind that smaller features on your pepper pumpkin will make for less spilling out of the quinoa.

-Transfer cooked quinoa to skillet and saute for a few minutes. Move the mix into the pepper. If you like a traditional warm pepper, you can either heat it up for 2 or so minutes in the microwave or broil for a few minutes in the oven.

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