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2 yellow peppers (top cut off but saved and seeds and white membrane discarded)

1 cup cooked quinoa (you can find this in the frozen section of most grocery stores)

¾ cup frozen and chopped spinach (thawed and squeezed of excessive liquid)

1 tsp salt

½ tsp black pepper

½ tsp minced garlic or ¼ tsp garlic powders (optional)

1 tbsp chopped parsley (optional)

1 tsp lemon zest (optional)

½ cup shredded cheese such as Monterrey Jack

1 cup marinara sauce

From The Author

Quinoa is a superfood, a grain that contains all essential amino acids. It’s also full of fiber and is naturally gluten free. Bell peppers are delicious when cooked and full of vitamin C. Use yellow peppers if you can, to contrast with the red marinara sauce. The combination gives you a meal that is pretty to look at and tasty to eat! This dish is delicious and simple, making it perfect for any night of the week.

  1. Preheat the oven to 350 degrees.
  2. Level off the peppers so that they can stand upright on their own.
  3. Combine the rest of the ingredients with the exception of the tomato sauce. Split in half and stuff the mixture into both peppers.
  4. Place the stuffed peppers in an oven proof dish or pan and put 1 cup of water in the bottom of pan. Place the tops on each pepper.
  5. Bake 25 minutes.
  6. Serve with warmed tomato sauce.
Nutrition Facts

Serving Size 1 Stuffed Pepper

Serving Per Container 2

Amount Per Serving
Calories 293 Calories from Fat
% Daily Value*
Total Fat 15.9g
Saturated Fat 2.3g
Trans Fat 0g
Cholesterol 82mg
Sodium 183mg
Total Carbohydrate 3.5g
Dietary Fiber g
Sugars 0.9g
Protein 34.7g
Vitamin A % Vitamin C %
Calcium 65% Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

About the Author(s)

Leslie Myers is a culinary professional with over thirty years of experience including healthy eating and cooking specialist, culinary instructor, restaurant owner and operator, caterer, operations manager, pastry chef, raw foods chef and culinary instructor. She is the owner of Foodsense, Now, a Solana Beach-based company which focuses on healthy eating for athletes. She is also the Professional Chef for Home Care Assistance, where she creates delicious recipes that promote brain health and healthy longevity and are appropriate for the changing dietary needs of seniors.

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