stuffed peppers stuffed peppers

Stuffed Peppers with Quinoa and Cashews

Stuffed Peppers, we love you! This is one of our favourite dinner recipes.


Stuffed Peppers brimming with quinoa and cashews is a staple in our house. To start, quinoa is so good for you. Standing as a great source of iron it is perfect on a vegetarian yoga retreat where you are doing 4 hours of yoga a day! Of course, energy is key and healthy energy at that.

Read below and give it a try!

Stuffed Peppers Ingredients

(Serves 4)

– 4 red or yellow peppers
– 1.5 organic vegetable stock cubes
– 1 heaped tsp mustard (optional)
– ½ cup broken cashews
– 2 cups quinoa cooked al dente
– 1 cup grated carrot
– 4 tsp olive oil
– 2 tsp red wine vinegar
– 4 tsp parsley, finely chopped
– Salt and pepper to taste


Stuffed Peppers with Quinoa and Cashews



Stuffed Peppers Method

– To start, preheat oven to 175 degrees C.
– Cut the centre out of the peppers by cutting the top end (where the stalk is), twisting it off and then removing the pith carefully. Place the pepper on a shallow baking tray and cook in the oven for 10 minutes, until they soften. Then remove and leave to cool.
– Then, in a large mixing bowl mix together all the remaining ingredients and season well, remember that the peppers will draw some of that flavours out so making a little strong to begin with.
– Stuff the mixture into the peppers and return to the oven for a further 15-20 minutes until they brown on the top.
– Finally, serve your stuffed peppers immediately or leave to cool and serve with salad either way.

Very simple and a great one if your fridge is looking a bit empty!


Quinoa has the eight essential amino acids, meaning that it can be classed as a complete protein. It also has high levels of tryptophan which plays a role in the circadian rhythm, or sleep cycle as well as mood stability.



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