Herbed quinoa stuffed bell peppers.

I recently bought a whole bunch of fresh dill and parsley for my No-ayo Potato Salad I took to a family potluck. Now I’m just cramming it in all sorts of things, including eggs and pasta, both of which will be showing up soon.

Dill has found a special place in my heart and now I wonder why you don’t see more cooks using it. I like it best paired with a citrus juice, preferably lime.


This is a very green-centric dinner. And vegetarian, too, which makes it a nice addition to your dinner recipe repertoire, especially if you’re aiming for a meatless meal once a week.


Herbed quinoa stuffed bell peppers, makes four servings


2 bell peppers, washed, seeded and halved

1 box quinoa, prepared according to instructions

1 can black beans, drained and rinsed

1 medium shallot, finely diced

big handful of fresh dill, chopped

big handful of fresh parsley, chopped

juice of one lime

1/4 tsp salt

1/4 tsp black pepper

slices of cheese to garnish, (Optional, but lovely addition. I used Montamore by Sartori.)


1. Prepare quinoa according to package instruction. I used a flavored quinoa that was infused with garlic and olive oil, but you can you plain and add your own spices accordingly.


2. When quinoa is cooked, add the beans, shallot, dill, parsley, lime juice, salt and pepper. Stir to combine and spoon into pepper cups. Top with cheese (if using) and bake in a 350*F oven for 30 minutes, until pepper is just cooked and cheese is melted and bubbly. Serve immediately.


3 thoughts on “Herbed quinoa stuffed bell peppers.

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