Dr. Travis' Quinoa Stuffed Peppers Recipe

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Quinoa Stuffed Peppers 



  • 4 red bell peppers, cut in half from top to bottom, seeds, membranes, and stem removed
  • Freshly ground black pepper
  • 1 small orange pepper, well chopped
  • 1 small green pepper, well chopped
  • 1 onion, chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 pound fresh, ripe tomatoes, chopped (or 15-ounce can petite diced tomatoes with juice)
  • 1/2 cup uncooked quinoa
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 cups tomato sauce
  • 1 cup shredded cheddar cheese, divided


  1. Preheat oven to 375 degrees. 
  2. Bring a large pot of water to boil.
  3. Immerse peppers in boiling water for 3 minutes. 
  4. Drain peppers and discard water. 
  5. Arrange peppers, open-side up, in a large glass baking dish. 
  6. Sprinkle with black pepper. 
  7. In a large skillet, sauté chopped orange and green peppers and onion in olive oil until vegetables begin to soften. 
  8. Add in diced tomatoes, quinoa, Worcestershire sauce, chili powder, cumin, and 2 cups water. 
  9. Mix well. 
  10. Bring to a boil. 
  11. Reduce heat to low, cover, and simmer 15 minutes, or until quinoa is cooked. 
  12. Stir half the cheese into the quinoa mixture and mix well. 
  13. Spoon the quinoa-cheese mixture into the cavities of the red peppers in the baking dish. 
  14. Pour tomato sauce over all. 
  15. Top with remaining cheese. 
  16. Bake 15–20 minutes, or until bubbly.

Recipes courtesy of Dr. Travis’s “The Lose Your Belly Diet”