Tasty Mini Peppers!

On my recent trip to the grocery store I picked up a packet of sweet mini peppers. The bright bold colors caught my attention and I instantly felt like experimenting with them. I decided to stuff the peppers with quinoa and the result – finger licking good!






  • Sweet Mini Peppers – 12 to 13
  • Olive Oil – 2 Tbs
  • Onion – 1/4 Cup
  • Garlic – 1 Clove (minced)
  • Green Chilli – 1 to 2
  • Black Pepper – 1/2 Tsp
  • Cajun Spice Mix – 1 1/2 Tsp (Use any spice mix of your choice)
  • Quinoa – 3/4 Cup
  • Chicken/ Vegetable Broth – 1 Cup
  • Cilantro/ Coriander – 1 Tbs
  • Salt – To Taste
  • Mexican 3 Cheese Blend – 3 to 4 Tbs
  • Lime/ Lemon – To Taste



  1. Preheat the oven to 400 degrees F
  2. Lay the mini peppers flat on a chopping board and cut a thin rectangular opening
  3. Remove the seeds and set aside
  4. Heat 2 Tbs olive oil in a pan, add the chopped onion, garlic and green chillies. Fry until translucent
  5. Add black pepper, spice mix and fry for 2 min
  6. Add quinoa and chicken broth to the mixture and bring it to boil
  7. Cover the vessel with a lid and let it cook for about 10 min
  8. Check if the quinoa is cooked. Add more broth if required
  9. Add cilantro and salt, cook until the mixture is dry and let it cool
  10. Stuff the mini peppers with the quinoa mixture and place them on the baking sheet. Lightly grease the peppers with olive oil
  11. Bake for 25 min, sprinkle some grated cheese over the peppers and bake for another 5 min
  12. Squeeze some fresh lime/ lemon juice over the cooked peppers

Enjoy warm with a glass of Riesling! 😉



  • You can use regular bell pepper/ capsicum instead of sweet mini peppers
  • Replace quinoa with rice if quinoa is not easily available
  • Use any cheese of your choice

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