Quinoa Kale Stuffed Peppers


  • 4 large green peppers - seeds removed and tops cut off
  • 2 cups chicken or vegetable broth
  • 1 cup dry quinoa
  • 3 cups kale
  • 2 cups tomato sauce
  • 1 cup shredded mozzarella cheese


  1. Preheat oven to 350 degrees.
  2. Place 4 peppers in casserole dish, standing them upright.
  3. Bring 2 cups of broth to a boil in a pot with a tight-fitting lid. Add 1 cup quinoa and return to a boil. Cover, reduce heat to medium and simmer until liquid is absorbed, about 12 minutes. Remove from heat, fluff, cover, and let stand for about 15 minutes.
  4. Add cooked quinoa into large bowl. Add kale and 1 cup of tomato sauce to quinoa and mix.
  5. Fill each pepper with quinoa mixture. Pour remaining 1 cup tomato sauce evenly over the peppers.
  6. Cover peppers in casserole dish with aluminum foil. Bake for 25 minutes.
  7. Remove aluminum foil, sprinkle mozzarella cheese on top of peppers and bake for 10 more minutes.
  8. Enjoy.