Veggie and Quinoa Stuffed Peppers


Between my kombucha addiction, buying unnecessary amounts of outfits for dead end dates (a girl needs options), a few too many grande iced red eyes, and a gorgeous new pair of Mizuno’s, this Little Chef has little wiggle room in her food budget.  This is a typical “Little Chef that Could” recipe, pulled out of my ass fridge.  Using whatever sounded tasty (and still looked fresh and edible) was thrown into this super filling and budget friendly post TRX dinner!

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  • 2 red bell pepper
  • 1 medium zucchini
  • 1 medium yellow squash
  • 6-10 baby carrots
  • 1 cup of cooked quinoa
  • 1 tbsp oilve oil
  • 1 tsp oregano, dried
  • 1 tsp basil, dried
  • 1/2 tsp crushed red pepper
  • 2 tsp. garlic powder
  • 1/2 cup tomato sauce (I used Trader Joe's Arrabiata Sauce, if you haven't tried it, you should!)
  • 1/4 cup shredded cheese
  • Servings: 4
  • Difficulty: easy


  • Chop the veggies into small pieces
  • Heat the olive oil over medium high heat, add the spices and vegetables
  • Saute for 3-5 minutes, until tender. If still not tender, add a little bit of water, about 1/4 cup and continue to saute
  • Add the quinoa and tomato sauce and combine until heated through
  • While cooking, slice the peppers in half and remove the membranes and seeds
  • Fill each pepper with the quinoa veggie mixture and top with cheese
  • Spray the tops with cooking spray to prevent sticking and cover with aluminum foil
  • Bake at 400 degrees for 40 minutes
  • Let set and cool for 10 minutes and enjoy!


  • Calories:  342
  • Carbohydrates:  41 grams
  • Protein:  13 grams
  • Fat:  16 grams

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