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Fuel for Summer: Quinoa Stuffed Peppers

As the weather continues to heat up, we aren’t often in the mood for big heavy meals. Today, we are sharing a recipe from one of our yogini’s here at Feel Good Yoga and Pilates. Heather’s gluten-free and vegan quinoa stuffed peppers will leave you feeling satisfied, but is light enough for the summer months.


  • Sweet bell peppers (3-4 Large, 6-7 Medium, 12-15 Mini)
  • 3/4 cup finely minced onion
  • 1 tbsp olive oil
  • 1/2 cup grated carrot
  • 3/4 cup finely chopped zucchini
  • Zest and juice of 1 large lemon (approx 1/4 cup of each)
  • 1 tbsp Bragg’s Liquid Soy (unfermented and gluten-free alternative to soya sauce, but any soya sauce will do)
    2 cups cooked quinoa (I cook it in vegetable broth with a dash of turmeric)
  • 1/4 cup finely chopped cilantro
  • Freshly ground black pepper
  • Thinly sliced grape or cherry tomatoes


  1. Halve and core peppers and drop into a large pot of boiling water.
  2. Cover and return to a boil. Cook until tender crisp, approximately 4 minutes for large, 2.5 for minis. Set aside.
  3. Saute onions in olive oil on med-high for two minutes.
  4. Add carrot and saute another 2 minutes.
  5. Add zucchini, lemon zest and juice, quinoa, ground pepper and Bragg’s.
  6. Reduce heat to med-low. Saute 3-5 minutes or until zucchini is tender.
  7. Turn off heat. Add Cilantro.
  8. Use a spoon, firmly stuff the peppers with the quinoa mixture. Top with tomato slices, and sprigs of cilantro. Bake at 350 degress for 20 minutes.
  9. Serve immediately. Leftovers will keep for several days and reheat for a fabulous lunch.

These can also be made in advance and stored in the fridge in an air-tight container. Simply bring them to room temperature before baking.

We hope you enjoy, don’t forgot to share!


Author: Heather
Editor: Sarah Head



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