Stuffed Red Pepper with Red Quinoa, Chickpeas & Butternut Squash

Stuffed Red Pepper with Red Quinoa, Chickpeas & Butternut Squash

YIELD: Makes 4 servings


1 T - honey

4 large - red peppers, pitted and seeded

1 small - red onion

3 - garlic cloves

1 T - vegetable oil

2 cups - quinoa

2 cups - butternut squash, chopped

1 cup - carrots, sliced

2 cans - chickpeas, rinsed

1 bunch - fresh cilantro, chopped

Salt & pepper, to taste


Prepare quinoa per package and set aside once ready. Chop onion and crush garlic. Place them in a large skillet or frying pan deep enough to hold all of the ingredients. Fry over medium heat until soft and light golden brown in color. Next, add the butternut squash and carrots. Let simmer for 20 minutes or until both are tender.

Add beans and allow them to heat through for 2-3 minutes. Stir in the honey and add cooked quinoa. Add cilantro and salt and pepper to taste and mix until incorporated. Remove from heat and allow honey stuffing to cool. While it cools, carefully slice off the top of each red pepper.

Once the honey stuffing is cool enough, stuff each pitted pepper evenly and top them all off with their respective red pepper "hats".


Recipe courtesy of Fitness Expert Bárbara Trujillo Gómez


Quinoa is yummy warm or cold.

You can use celery sticks as edible spoons to eat the filling.