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Have you spotted packages of mini sweet peppers in the produce section of your grocery store yet?
If not, you’re missing out!
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 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.
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 I 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!
Ingredients
- 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
Instructions
- Preheat the oven to 375 degrees.
- Combine kale, quinoa, oregano, Parmesan cheese and a pinch of salt and pepper to taste in a bowl.
- 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.
- Spray with cooking spray, and bake for 25 - 30 minutes until peppers are just tender.
Notes
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
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{ 17 comments… read them below or add one }
Stuffing this with quinoa was a fantastic idea. These look great and I love that they’re bite sized.
Baker Street recently posted…Muffin Monday: Sugar Crusted Raspberry Lemon Muffins
They’re so much fun and last quite awhile in the frig, so if you don’t use them up right away, they don’t go to waste easily.
Love the beautiful burst of colours and a healthy take on these peppers. Delicious post
easyfoodsmith recently posted…SWEET N SPICY TOMATO JAM
Thank you! I’m off to check out your tomato jam. We bought some last year and loved it!
These are so beautiful!! I love the recipe and I think I will try it with larger bell peppers. Thanks!
The Candid RD (Gina) recently posted…Tempeh Salad with Dijon, Greek Yogurt and Nooch!
Great idea. I’ll give that a try the next time peppers go on sale.
I’ve been buying those peppers left and right lately! They’re so sweet and they’re perfect thrown into just about anything.
Jen at The Three Little Piglets recently posted…Piping 101
So sweet and colorful – you can’t go wrong!
I just love those mini bell peppers…and stuffing with quinoa is genius! Truly yummy!
Liz recently posted…Cheesecake Pops~
They really are fun, and I can imagine all kinds of stuffings for them. How about a light cream cheese and baby shrimp? Yum!
i’ve seen those mini peppers and have been wondering if they were good, definitely need to try them now!
Jenn and Seth (@HomeSkilletCook) recently posted…Glazed Chocolate Chip Scones with Rosemary and Cara Cara Orange
They are really good and not all that expensive for a big bag.
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!
Food Jaunts recently posted…Chicken Chile Rellenos with Mexican Zucchini Brown Rice
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.
redkathy recently posted…Fresh Strawberry Lemon J E L L O Pie
How lucky were you to find these locally grown!
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….
Rosanne
Hi Rosanne – you could easily replace the kale with spinach. Aren’t they fun to stuff? Your cheesy version sounds perfect!
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