Drunken Quinoa Stuffed Peppers

  • Yield: 4 servings
  • Prep: 5 minutes
  • Cook: 20 minutes

This divine side dish is an easy, breezy, healthy, tasty bit of eye candy on a plate.


4 red and orange peppers
2 tablespoons extra-virgin olive oil, divided
1/4teaspoon sea salt, divided
1cup quinoa
2cups vegetable stock
1/2cup California golden raisins
1/4teaspoon cumin
1/4teaspoon brown sugar
1/4teaspoon cinnamon
1dash cayenne pepper
2tablespoons golden rum
1tablespoon Meyer lemon juice


  1. Preheat oven to 350F.
  2. Cut off tops of peppers and rinse out seeds. Brush inside and out with 1 tablespoon olive oil and sprinkle with half the sea salt. Place in a baking dish and bake 10 minutes. Set aside.
  3. Rinse quinoa and drain. Combine vegetable stock and quinoa in a saucepan. Add raisins, cumin, brown sugar, cayenne pepper, cinnamon,  remaining salt, rum, lemon juice and remaining olive oil. Bring to a boil and simmer until water is absorbed, about 15 minutes.
  4.  Stuff peppers with quinoa mixture and top off with additional rum if desired. Reheat or serve room temperature.

Recipe by Katherine Kaufman