Stuffed Peppers That Will Richly Stuff Your Belly


Hello my dear Health Fighters,

it’s been a while since I’ve posted some sexy, delicious, colourful, and mainly, super healthy recipe that would brighten the mood of your mind and tummy. This time, I went for a purely vegetarian recipe which is colourful enough to paint smile on your face; difficult enough to taste more deservedly; healthy enough to make your tummy dance and sing “Hey, Hey Hippie” from joy; and charming enough to flirt with all of your senses.

Get your ladles and kitchen apron ready and let’s get started 🙂

What do you need?Snoopy-the-Chef_by_ASamDesign

6 Bell Peppers

1 Small Zucchini

4 Carrots

½ cup of chopped parsley

400-500g mushrooms

1 cup of quinoa

½ cup of cashews

150-200g baby spinach

1 can of chopped tomatoes

1 red onion

Sea salt

Last Ingredient:

And don’t forget about one of my most favorite ingredients which I add to  every recipe – music. Because stuffed peppers are mainly part of the cuisine of the south and east Mediterranean and Middle Eastern region of the world, I chose one of my favorite Turkish songs that perfectly fits to the preparation of this wonderfully rich recipe.

How to prepare?

1. Cut red onion into tiny cubes


2. Cut carrots, mushrooms and zucchini into cubes


3. Wash baby spinach


4. Chop spinach


5. Chop parsley


6. Meanwhile, rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot.


7. Add 2 cups water and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.


8. Heat oil in a large skillet over medium high heat. Add onion and mushrooms and cook, stirring occasionally until transparent, 8 to 10 minutes


9. Add carrots and cook until softened, 4 to 5 minutes more


10. Add chopped tomatoes, parsley, spinach and cook until just softened

11. Add salt, pepper and cashews and cook 1 to 2 minutes more and meanwhile preheat the oven to 350°F/175 C.


12. Add quinoa to the veggie mixture


13. Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in prepared pan.


14. Lightly oil the peppers in the pan and cover them with foil


15. Let’s jump to the oven. Check them halfway through, until they are tender and juicy and filling is hot throughout. It should last around 1 hour and twenty.


16. Serve them hot and enjoy this little veggie heaven on your plate. Your kitchen will smell like never before.




Make you and your friends happy with this delicious recipe! And wait…..make me happy too by letting me know how it went 🙂

By then, Have a Great and Healthy start of the week! 

Andrea 🙂

Recipe Insiration: Here


5 thoughts on “Stuffed Peppers That Will Richly Stuff Your Belly

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