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Quinoa & olive stuffed peppers (vegan + GF)

Quinoa & olive stuffed peppers (vegan + GF)

This quinoa & olive stuffed peppers (vegan + GF) recipe brings together all the flavors of summer! Basil, black olives, tomatoes, olive oil... This is the kind of dish you want to share with friends and family in summer. And when the weather gets too hot, you can enjoy these stuffed peppers cold, with a touch of basil olive oil.


Red, yellow, green and orange peppers are rich in antioxidants, compounds that protect our cells from free radical damage.

Peppers are very rich in water and are among the vegetables with the lowest calorie content.


Quinoa is a naturally gluten-free seed that is ideal for people with gluten sensitivity or celiac disease.

Rich in plant-based proteins, this recipe for quinoa & olive stuffed peppers is a complete dish. What's more, thanks to its fiber content, quinoa is satiating and contributes to intestinal health. It's also a seed rich in nutrients such as iron, magnesium and phosphorus.

Quinoa & olive stuffed peppers (vegan + GF)

Quinoa & olive stuffed peppers (vegan + GF)



Pour les poivrons:

  • 4 large or 6 small peppers (red, green, orange or yellow)

  • 240 g quinoa

  • about 20 black olives

  • 1 tbsp pine nuts

  • 1 bunch fresh basil

  • 1/2 white onion

  • 2 cloves garlic

  • 1 tbsp. olive oil

  • 1/2 tsp unrefined salt

For the tomato sauce:

  • 1 tablespoon olive oil

  • 1/2 yellow onion

  • 2 cloves garlic

  • 400 g crushed tomatoes

  • a few fresh basil leaves

  • 1 tsp dried thyme or a few sprigs fresh thyme

  • pinch unrefined salt


  • You can add cheese such as feta or goat cheese

  • You can make half quinoa and half rice


For the peppers:

  1. Cook the quinoa with 2 parts water to 1 part quinoa. Bring the quinoa to the boil, then reduce the heat, cover and cook gently until the quinoa has absorbed all the water.

  2. Prepare the peppers: cut the caps off the peppers and carefully remove the white parts inside.

  3. Prepare the garnish: chop the onion - mince the garlic - chop the black olives - chop the basil.

  4. Once the quinoa is cooked, mix it with the onion, garlic, black olives, basil, pine nuts, olive oil and salt.

  5. Garnish the peppers and place them in a dish.

  6. Bake the stuffed peppers for 30-35 minutes at 180°C.

For the tomato sauce:

  1. In a saucepan or frying pan, sauté the chopped onion and minced garlic in olive oil until the onion is translucent.

  2. Add the chopped tomatoes and herbs. Stir and simmer the sauce until some of the water has evaporated - this concentrates the flavours.

  3. Season to taste.

Enjoy stuffed peppers with tomato sauce cold or hot. In summer, I like to eat stuffed peppers cold, drizzled with olive oil and chopped fresh basil.



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