Opening scene: my two boys both have  colds and after spending a day full of snotty noses and whining, I needed to make a quick and healthy dinner. Earlier, I had planned to stuff some peppers. I open the fridge to discover no ingredients that my stuffed pepper recipe asks for! So , I improvised and it turned out really nice:


Bell Peppers 6 (pick plump ones)

Cooked quinoa 2 cups

Onion, chopped 1 large

Carrots, shredded 1 cup

Zucchinis, chopped, 4

Parsley, chopped 1 cup

Tomatoes, chopped 7 medium

Feta cheese, cubed 2 cups

pine nuts or sliced almonds 1 cup

Olive oil 3/4 cup

Braggs, paprika to taste

Garlic, chopped 5 cloves


Preheat the oven to 375 degrees Fahrenheit. Clean out the peppers. On a large frying pan, warm up half the amount of olive oil and the Bragg’s and sautee the onions. Add the veggies and the parsley. Cook on high flame for about 3-5 minutes, stirring constantly. Add  the remaining oil and the tomatoes.  After a minute or two, add the feta cheese and the pine nuts.  Add the garlic, the paprika and the quinoa. Mix well.

Stuff the peppers with the contents of the frying pan. Arrange the peppers in a baking dish with a lid. Put the  remaining stuffing around the peppers and cover with the lid.

Bake for 35-40 minutes, or until the peppers get softer, but not mushy. Serve with a simple salad.

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