Artichoke and Quinoa Stuffed Peppers

At the end of a long day there are few things I appreciate as much as not having to wash up! So, if you’re looking for a low maintenance meal that requires as little mess as possible, you might want to give this recipe a shot.

Requirements: chopping board, one pot (for your quinoa), one pan (for your veggies) and an oven proof dish (which you can use to serve your meal in). I’d say that’s a pretty acceptable number of dishes to clear up!

Tip: cook an extra cup of quinoa and stick in an airtight container, ready for another meal.

Did you know that quinoa can keep for 6-7 days in your fridge and 8-12 months in the freezer! It actually freezes very well thanks to its crunchy texture.

Artichoke & Quinoa Stuffed Peppers

Print Recipe
Serves: 2 to 3 Cooking Time: 1 hr


  • 6 Bell Peppers
  • 1 cup Quinoa (uncooked)
  • 1 cup Tomatoes 
  • 1 Shallot 
  • 2 large Garlic cloves 
  • 1/2 cup Artichoke hearts   
  • 1 bunch Fresh Spinach Leaves 
  • 8 Basil leaves 
  • Handful of Parsley  
  • Handful of Alfalfa
  • Handful of Micro-greens 
  • Salt and Pepper 
  • Optional - Grated cheese / Vegan Cheese



Halve the bell peppers lengthwise and remove the seeds.


Finely chop tomatoes, shallot, artichoke hearts, basil, spinach and parsley. Crush garlic.


Rinse quinoa thoroughly. Add 1 cup quinoa to a pot with 2 cups of water. Bring to a boil, stirring occasionally. Lower to a simmer and cover with a lid. Cook for 12 minutes or until all water is absorbed. Uncover pot and fluff quinoa with a fork.


Preheat oven to 180C.


In a pan or a wok add 1 tbsp extra virgin olive oil. Add shallot, garlic and tomatoes and cook until softened.


To the pan add artichoke hearts and mix well. 


Add basil, parsley and spinach and cook until wilted. 


Add cooked quinoa and mix well. Salt and pepper to taste. 


Remove from heat and add alfalfa sprouts. 


Place bell peppers in an oven proof dish. Spoon a generous amount of the quinoa mixture to each halved pepper. 


Bake for 40 minutes until peppers are cooked through. 


Optional - top with grated cheese or vegan cheese and grill for 5 minutes until melted.


Garnish with micro-greens. 

Benefits: Quinoa is a complete protein, containing all 9 amino acids. It’s actually a seed and not a grain, packed with nutrients and naturally gluten free! It’s considered a superfood for its high content of fiber, B vitamins, iron and zinc.

These stuffed peppers are naturally gluten free, dairy free and vegan! For my meal I chose not to add any cheese as I want to enjoy the flavors of my garlicky artichoke filling!

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