Mini Sweet Peppers Stuffed with Kale and Quinoa Appetizer

Have you spotted packages of mini sweet peppers in the produce section of your grocery store yet?

If not, you’re missing out! They make colorful appetizers when you stuff them with quinoa and kale.

Stuffed Mini Sweet Peppers

As I wandered through Alberton’s produce aisles looking for something new and inspiring to make for dinner, a neatly packaged bag of baby bell peppers caught my eye.

Those perfectly shaped and brilliant red, yellow and orange mini peppers were just waiting for me to decide what I would  stuff them with to turn them into a meat free appetizer for my vegetarian friends.

Stuffed Mini Peppers Ready for the Oven

Stuffed Mini Peppers Ready for the Oven

It didn’t take me long to visualize my mini delights stuffed with a savory Italian spiced mixture of quinoa, kale and nutty Parmesan cheese.

Stuffed Mini Peppers

And it didn’t take Mike and friends long to devour the entire plateful! What was supposed to be appetizers, turned into dinner for the night. Not a bad deal for the cook in the house.

Happy, healthy cooking!

Mini Italian Kale and Quinoa Stuffed Peppers
Prep time
Cook time
Total time
  • 10 small mini bell peppers, tops cut off and seeds scooped out
  • ½ cup kale, finely chopped
  • ¾ cup cooked quinoa
  • 1 tablespoon fresh oregano
  • 1 pinch dried red pepper
  • ¼ cup Parmesan cheese, shredded
  1. Preheat the oven to 375 degrees.
  2. Combine kale, quinoa, oregano, Parmesan cheese and a pinch of salt and pepper to taste in a bowl.
  3. Gently fill the peppers with quinoa mixture, packing in firmly and leaving a little empty space at the end of the pepper to allow the mixture to expand while baking.
  4. Spray with cooking spray, and bake for 25 - 30 minutes until peppers are just tender.
Calories: 224
Weight Watchers PointsPlus 5
Total Fat: 3.05g
Cholesterol: 7mg
Sodium: 192mg
Total Carbs: 34.64g
Dietary Fiber: 8.49g
Sugars: 12.52g
Protein: 10.32g
Nutrition Information
Serving size: 5 peppers

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Thank you for sharing!



  1. Baker Street says

    Stuffing this with quinoa was a fantastic idea. These look great and I love that they’re bite sized. :)

  2. says

    I’ve been eyeing those cute little peppers in the grocery store – they’re perfectly portion. Big fan of the idea to stuff them with kale and quinoa – it’s a nutritional knockout!

  3. says

    Oh my gosh I love these peppers!! I found local grown bags, bought a few and now I know what to do with them!!! Thanks for the inspiration Kris.

  4. Rosanne says

    Do you think I can substitute Spinach instead of Kale or would that change the taste too much. We have finally decided to start eating healthier. Thanks for the recipe.
    I love these peppers. I usually stuff them with a mixture of 1/3 less fat cream cheses, cheddar cheese and some parm. or romano chhese, then bake them for 15 – 20 min. or so. Not as healthy as your recipe though….


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