Stuffed Mini Sweet Peppers with Quinoa and Cranberries

Serve these vegan stuffed mini sweet peppers as a party appetizer, side dish, or for a simple dinner for one or two. Roasting adds extra sweetness and flavor to this delicious, easy-to-make dish.


  • 12 minisweet (bell) peppers, halved and seeded
  • 1 cup cooked quinoa
  • 1/2 cup dried cranberries
  • 1/4 cup chopped fresh parsley
  • 1 tbsp olive oil
  • Salt and pepper to taste


  • Preheat the oven to 375 degrees
  • Combine the cooked quinoa, dried cranberries, chopped parsley, olive oil, salt and pepper in a bowl.
  • Stuff each mini sweet pepper half with the quinoa mixture.
  • Place them on a baking sheet and bake for 15-20 minutes until the peppers are tender.

These stuffed mini sweet peppers are a perfect example of healthy food that is easy to make and delicious.

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