I had been thinking about making stuffed peppers for dinner for awhile. Then one day at work the gluten free staff meal for lunch was stuffed peppers. Whilst these stuffed peppers were good they lacked protein and therefore left me a little hungry. This encouraged me to make a healthy, filling version of stuffed peppers for dinner a couple of nights later.

After researching a few stuffed peppers recipes I decided just to make up my own version. I made it up as I went along adding more seasoning until the mixture tasted good so I apologise for the lack of measurements in the below recipe. The peppers were delicious and very filling.

Stuffed pepper

Pork mince and quinoa stuffed capscium/pepper

Quinoa and pork mince stuffed peppers (serves 2)


  • 1 cup cooked quinoa (follow instructions on packet)
  • 200g pork mince
  • 2 peppers/capsicums – I used red but you could use any colour
  • 1/2 zucchini
  • 1/2 another coloured pepper (I used yellow)
  • Chilli flakes to taste
  • Mixed herbs to taste
  • Salt & pepper


  1. Fry the pork mince, add sliced zucchini and pepper (not the ones you are going to stuff!)
  2. Cut the top of the peppers and de-seed
  3. Mix together cooked quinoa, pork mince and vegetable mixture, chilli flakes, mixed herbs and salt and pepper
  4. Stuff the peppers, place the tops on them and bake in the oven until getting soft and browned