Hazelnut Quinoa-Stuffed Peppers

Hazelnut Quinoa-Stuffed Peppers
Staff Writer
Hazelnut Quinoa-Stuffed Peppers


Hazelnut Quinoa-Stuffed Peppers

Shallots and hazelnuts are sautéed together and seasoned with cumin and garlic before being mixed with protein-packed grain quinoa. The bell pepper "bowls" are roasted to bring out their natural sweetness, which contrasts beautifully with the nutty filling. This recipe comes to us from Donna of Apron Strings.

See all recipes for quinoa.

Click here to see Just Stuff It — 10 Stuffed Vegetable Recipes.


Combine the quinoa, water, and salt in a medium-sized saucepan over medium-high heat. Bring to a boil, reduce the heat to low, cover, and simmer until the quinoa is fully cooked and all the water has been absorbed, about 15 minutes. Set aside. Place the bell peppers in an 8-by-10-inch baking pan.

Preheat the oven to 350 degrees.

Heat the olive oil in a sauté pan over medium-high heat. Add the shallot and sauté until it begins to become fragrant, about 1 minute. Add the hazelnuts and cumin and cook for 1 more minute. Add the garlic and spinach and cook until the spinach is lightly wilted, about 1 more minute. Add the quinoa, stir to combine all ingredients evenly, and remove the pan from the heat.

Spoon the quinoa mixture into the bell pepper halves. Spray lightly with oil. Place the stuffed peppers in in the oven. Roast until the peppers have softened and the filling is lightly browned, about 25-30 minutes. Serve 2 pepper halves per person.


Calories per serving:

444 calories

Dietary restrictions:

Balanced, High Fiber Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 20g 31%
  • Carbs 55g 18%
  • Saturated 2g 10%
  • Fiber 10g 42%
  • Sugars 9g
  • Monounsaturated 13g
  • Polyunsaturated 4g
  • Protein 14g 28%
  • Sodium 423mg 18%
  • Calcium 102mg 10%
  • Magnesium 187mg 47%
  • Potassium 994mg 28%
  • Iron 6mg 31%
  • Zinc 3mg 19%
  • Phosphorus 386mg 55%
  • Vitamin A 352µg 39%
  • Vitamin C 219mg 364%
  • Thiamin (B1) 0mg 30%
  • Riboflavin (B2) 0mg 23%
  • Niacin (B3) 3mg 15%
  • Vitamin B6 1mg 50%
  • Folic Acid (B9) 247µg 62%
  • Vitamin E 8mg 40%
  • Vitamin K 110µg 138%
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