Quinoa Stuffed Peppers

December 13, 2011

Recipe courtesy of truRoots

By: Heather Wirtz
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We had the chance to sample a few of the truRoots products, so far the brown rice and quinoa were a hit with the whole family!  Here is a creative way to use truRoots quinoa.


1 cup truRoots organic quinoa, rinsed
2 cups water1 medium onion, chopped
1 lb fresh mushrooms, sliced
2 apples – peeled, cored, and chopped
¼ cup pine nuts (optional)
1/3 cup raisins
2 cloves garlic, minced
1 tsp salt
¼ tsp ground black pepper
2 tsps poultry seasoning
4-6 bell peppers


1.  Preheat oven to 350 degrees
2.  Cut tops off peppers; remove seeds and membranes.  Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
3.  Cook quinoa as directed on truRoots Quinoa package
4.  Stir the onion, mushrooms, apples, pine nuts, raisins, garlic, salt, pepper and poultry seasoning in with the cooked quinoa
5.  Pack lightly into bell peppers 
6.  Place peppers in an oven safe dish, cover with foil and bake for approximately 30 minutes or until the peppers are tender

From truRoots: Incorporating whole grains and sprouted foods into your diet is a great way to jumpstart a healthy New Year, and Sprouted foods have been popping up more everyday due to their amazing health benefits. They have a low glycemic index, are high in fiber, a great source of protein, are rich in iron and antioxidants and are also a complete amino acid. And with truRoots’ line of shelf-stable, fast-cooking sprouted foods, it’s quick and easy to incorporate them into your New Year’s diet resolutions!

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