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Italian Quinoa-Stuffed Peppers


  • 4 large bell peppers
  • 2 c. cooked quinoa
  • 1 tbsp. olive oil
  • 1 small onion, finely chopped
  • 2 carrots, chopped
  • 1 head of broccoli, chopped
  • 1 c. Green Giant frozen peas
  • 1 jar Marinara Sauce
  • 1 (14-ounce) can chickpeas
  • 2 c. mozzarella cheese, shredded
  • 1 c. Parmesan cheese, grated and divided
  • Parsley, chopped (for garnish)
  • Basil, chopped (for garnish)
  • Salt and pepper, to taste


  1. Preheat oven to 375°. Cut peppers in half and remove ribs and seeds. Arrange peppers in a baking dish, cut side up. Set aside.
  2. In a large skillet, heat olive oil and add onion, carrots, and broccoli. Sauté until tender, approximately 7 minutes.
  3. Add chickpeas and Green Giant frozen peas. Toss until peas are cooked, approximately 2 minutes. Add Victoria® Marinara Sauce and the cooked quinoa to skillet and stir until heated through. Add salt and pepper, to taste.
  4. Place 1/2 cup of the mixture into each of the halved bell peppers. Top with shredded and grated cheeses.
  5. Bake for 35 minutes, or until peppers have softened and cheese has browned. Enjoy!