Roasted Power Peppers

Print Friendly, PDF & Email

Save to BigOven

Roasted Power Peppers

Yield: 4-6

Roasted Power Peppers

Roasted peppers filled with power food. This makes a great pre-workout meal or if you just want to feel great after you eat. With lots of colors, this meal is great looking, too! It does take an hour to bake, so make sure you check-out the preparation tips for time savers.


7 bell peppers (mixed colors) (1 chopped + 6 topped and seeded)

3 carrots (chopped)

5 mushrooms (chopped)

1 onion (red) (chopped)

½ cup(s) parsley (chopped)

¼ lbs spinach

½ cup(s) cashews (raw)

1 cup red quinoa

1 ½ tsp cinnamon

¾ cumin

dulse (to taste)

black pepper (to taste)


  1. Gather your ingredients and pre-heat oven to 350.
  2. Cook quinoa as per package instructions.
  3. Measure and prepare all remaining ingredients.
  4. In large skillet, cook onions over medium heat until they become translucent (about 8 min).
  5. Add mushrooms, carrots, bell pepper (the one chopped), and cook until tender (another 8 min or so).
  6. While that is cooking, lightly grease a large baking dish (or 2 small in my case).
  7. Place topped and seeded peppers into pan.
  8. Add parsley and cashews to pan and cook for a few more minutes.
  9. Add spinach into the pan in batches until completely wilted.
  10. Add cooked quinoa, cinnamon, cumin, black pepper, dulse, and mix well.
  11. Add quinoa vegetable mixture into each of the bell peppers evenly and pack the mixture down into each pepper with your hands or a spoon.
  12. Place top back on each pepper.
  13. Cover with foil and bake for about 1 hour.
  14. Serve right away with a green salad.
  15. Optional: ½ lbs lean ground turkey


  1. KarenFriendSmith says

    Hi Everyone! Just wanted to say hi & see how it’s going? What did you think of this recipe?

Speak Your Mind