Vegan and Gluten-Free Quinoa-Stuffed Peppers


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Vegan and Gluten-Free Quinoa-Stuffed Peppers

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Green bell peppers in a casserole dish stuffed with quinoa, onions, celery, and dried cranberries garnished with thyme sprigs

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Built around healthful quinoa, holiday dressing flavors come alive with the blend of spices, apple and bell pepper.

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Servings and Ingredients

Serves 6
1 c. low-sodium gluten-free vegetable stock or broth
1 c. fresh apple cider
1 tsp. fennel seed, lightly crushed
1 c. quinoa, rinsed
2 tbsp. Hy-Vee Select olive oil
1 ¼ c. diced celery
1 ¼ c. diced onion
2 Granny Smith apples, peeled, cored and finely chopped
Hy-Vee salt and Hy-Vee black pepper, to taste
½ c. Hy-Vee dried cranberries
½ c. Hy-Vee chopped pecans, optional
2 tbsp. finely chopped fresh thyme
1 tbsp. finely chopped fresh sage
6 medium green bell peppers, tops cut off and hollowed
Fresh thyme, for garnish


  1. Preheat oven to 350 degrees.
  2. In a medium saucepan, bring vegetable stock, apple cider and fennel seed to a boil over medium-high heat. Add quinoa, cover and return to a boil. Simmer, covered, until all liquid is absorbed, about 15 minutes.
  3. Meanwhile, heat olive oil in a large skillet over medium heat. Sauté celery, onions, apples, salt and black pepper for 5 minutes or until slightly softened.
  4. Combine quinoa and sautéed vegetables. Stir in cranberries, pecans, thyme and sage. Spoon into bell peppers and place in a baking dish.
  5. Bake for 30 to 35 minutes or until peppers are tender and stuffing is heated through. Serve garnished with fresh thyme.

Nutrition facts


360 Calories per serving

Amounts Per Serving

  • Total Fat: 14g
  • Cholesterol: 0mg
  • Sodium: 55mg
  • Total Carbohydrates: 56g
  • Protein: 7g

Daily Values

Vitamin A 15%
Vitamin C 240%
Iron 15%
Calcium 8%

Recipe Source:

Hy-Vee Seasons Fall 2012.