An 85° day in March day in Los Angeles inspired this fresh, cool dish with mint and lemon. These gluten-free quinoa stuffed peppers can be a great vegetarian dinner or made with mini sweet peppers, they make a nice snack or kid-friendly lunch. The recipe gives another nod to my Syrian grandmother with the flavors from her lemony Hamud broth.
Be sure to check out more of my healthy gluten-free snack recipes including my butternut squash pancakes (the fav in my house) and gluten-free vegetable spring rolls with miso-cashew dipping sauce.
About the Ingredients
- Broth – If you are vegetarian or vegan I highly recommend using Imagine No-Chicken Broth (the low-sodium one) for these quinoa stuffed peppers. It has the best flavor of any of the vegan broths I have tried and provides a great base for soups. If you eat chicken, I recommend using a low-sodium chicken broth. Imagine Food’s Chicken broth is very good also.
- Salt – I have not given an exact amount of salt because all broths are not created equal. The salt level varies greatly so just let your taste buds tell you how much is the right amount.
- Quinoa – If you have not cooked quinoa before, here is my blog post and video tutorial How to Cook Quinoa. If you can boil water and set a timer it will be easy!
- Appetizer – Use mini sweet peppers to make it an appetizer, snack or kid-friendly food.
- Flavors – Adjust the amount of onion and garlic depending on your preference.
- Mint – I am a huge fan of lemon and mint. If you don’t like mint, parsley is a good substitution.
- Protein – Quinoa has good protein content but if you’re a carnivore, add some cooked ground meat or shredded chicken. For vegetarians, add some finely diced tofu for extra protein. Stir both in with the quinoa mixture.
- Top with my Cilantro Lemon Pesto for an extra pop of flavor
For these quinoa stuffed peppers you have the option of keeping the peppers raw or roasting them a little bit to soften them. I find that for the mini peppers that you eat with your fingers keeping them raw is best. But for the full sized ones that you’ll eat with a knife and fork, roasting them briefly is better. Trim the top of the pepper, remove the seeds, place on a baking sheet and roast in a 400F oven for about 8-10 minutes.
Here’s a good way to seed the peppers:
Use a small knife with a narrow tip. Slice off the top of the pepper.
Slide the knife into the top of the pepper and cut around in a circle, cutting through the inside ribs. Try to get close to the bottom of the pepper without going all the way through.
Pull the seed pod out and tap the pepper upside down on the board to shake out any remaining seeds.