Recipe: Stuffed Peppers

As we are well into Nutrition Month, we have decided to kick start a healthy recipe series here on our blog! First up? Nutritious Stuffed Peppers!

Preparation: 55 Minutes
 Servings: 6-8

½ cup (125 mL) red onion, diced ½ cup (125 mL) small leek, diced
1 tbsp (15 mL) fresh thyme, chopped 1 tbsp (15 mL) butter, unsalted
1 cup (250 mL) mushrooms, diced 1 cup (250 mL) canned lentils, rinsed
¼ cup (60 mL) white wine 3 cups quinoa, cooked
¼ cup (60 mL) vegetable stock dash sea salt
Dash ground black pepper 8 whole red peppers or 4 large peppers, halved
2 tbsp (30 mL) grapeseed oil


1. Prepare all the ingredients as indicated. Preheat oven to 350 ºF. In a pan, sauté
onion, leek, thyme, and trimmings from the red pepper with butter until lightly 
golden. Add mushrooms and cook until lightly brown. Add lentils and deglaze 
with wine. Remove from stove.

2. In a bowl, combine cooked quinoa, sautéed mixture, stock, and a dash of salt and 
pepper. In a separate bowl, toss whole peppers with oil to coat and lightly season with salt and pepper. Stand peppers upright and stuff with prepared mixture. Bake for 35-40 minutes.

Retrieved and adapted from by our Health Bound nutritionist Oksana.
For questions about this recipes or to meet with our nutritionist, please email


Post a Comment


Proudly Accredited by carf

Our Library of Injuries Tool

contact us 1-866-523-3615