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Orange Sweet Potato and Quinoa Stuffed Peppers.

If you're looking for a healthy and satisfying vegetarian meal, these orange sweet potatoes and quinoa stuffed peppers are a perfect choice. The combination of sweet potatoes, quinoa, and spices create a flavorful and satisfying filling, while the peppers provide a colorful and edible vessel. These stuffed peppers are easy to prepare, and they make a great meal for lunch or dinner.


  • 1 cup quinoa, rinsed and drained

  • 2 cups water

  • 1 tablespoon olive oil

  • 1 medium sweet potato, peeled and diced

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon ground paprika

  • 1/4 teaspoon ground turmeric

  • 1/4 teaspoon cayenne pepper (optional)

  • Salt and pepper, to taste

  • 4 large bell peppers, any color

  • 1/4 cup orange juice

  • 1/4 cup chopped fresh cilantro, plus more for garnish


  1. In a small saucepan, bring the quinoa and water to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, until the quinoa is tender and the water has been absorbed. Remove from the heat and let the quinoa sit, covered, for 5 minutes. Fluff the quinoa with a fork and set aside.

  2. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  3. In a large skillet, heat the olive oil over medium heat. Add the sweet potato, onion, and garlic, and cook until the vegetables are tender about 5-7 minutes.

  4. Stir in the cumin, coriander, cinnamon, paprika, turmeric, and cayenne pepper (if using). Cook for 1-2 minutes, until the spices are fragrant.

  5. Add the cooked quinoa to the skillet and stir to combine. Season with salt and pepper to taste.

  6. Cut the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers on the prepared baking sheet.

  7. Spoon the quinoa mixture into the peppers, filling them until they are overflowing. Pour the orange juice over the top of the peppers.

  8. Bake the peppers for 25-30 minutes, until they are tender and the filling is heated through.