Quinoa Salad Stuffed Bell Peppers

recipe bell peppers



  • 5 large bell peppers, any color, cut in half lengthwise with seeds and membranes removed
  • 2 cups water
  • 1 cup uncooked Quinoa
  • 1 cup cherry tomatoes (cut in half)
  • 1 avocado (chopped)
  • 200g Light haloumi cheese, drained and cubed (drizzle a tsp of olive oil in a pan and grill the cheese cubes for about 10 minutes on medium-low heat)
  • ¼ cup olive oil
  • 2 tbsps balsamic vinegar
  • 2 tbsps pomegranate dressing
  • 1/3 cup lemon juice
  • ¼ cup chopped fresh parsley
  • ¼ cup sweet basil
  • A handful of dried cranberries
  • Protein option : 2 large chicken breasts cut into bite size cubes


  • Bring the water to a boil in a saucepan. Reduce heat to medium-low and stir in the quinoa, cover, and simmer until quinoa is tender (15-20 minutes)
  • In the meantime, place the chicken cubes in a bowl, add in the lemon juice, ground black pepper, seasoning salt and pepper, sweet basil. Cook on the pan, and grill for about 15 minutes each side until no longer pink and place aside
  • When the water is absorbed, take the quinoa out of the saucepan, add in the olive oil, and let it cool down for about 20 minutes. Then add in the cherry tomatoes, avocado, haloumi, parsley, balsamic vinegar, and pomegranate dressing. Mix well
  • Stuff each pepper half with the quinoa salad mixture, and garnish with the dried cranberries. For a protein option, place the chicken cubes in a bowl

Bon appétit ! 🙂

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