This recipe eats like a meal. It’s so tasty and easy to prepare. I add quinoa to this recipe to make it heartier. Although some people may not take well to nightshade vegetables, such as green peppers, there are still many great benefits from using green peppers in your recipes. Green peppers are high in vitamin C and carotenoids, as well as being high in phytonutrients. Green peppers are a food rich in anti-oxidant and anti-inflammatory nutrients, which may aid in cancer prevention. Peppers have been labeled as one of the dirtiest foods out there due to pesticide residues, so opt for organic peppers when you’re out shopping for groceries.


  • 2 large organic green peppers
  • 1 cup cooked quinoa
  • 1 diced medium sized zucchini
  • 1/2 cup mushrooms (I like using oyster mushrooms for this one)
  • 2 1/2 tbsp dried basil
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne
  • 1/2 tsp paprika
  • 1 tsp celtic sea salt
  • fresh cracked black pepper
  • 3 stalks chopped green onions
  • 3 tsp nutritional yeast


  1. Preheat oven to 360 degrees Celsius.
  2. Cook quinoa in a pot till it yields about 1 cup of cooked quinoa.
  3. Wash the green peppers and cut off a third of the pepper from the top widthwise. Remove seeds.
  4. Water sauté mushrooms for about 3 minutes. Add zucchini and spices (except nutritional yeast) to pan and cook for another 3 minutes till spices mix into vegetables. With the heat turned off, add the chopped green onions and cooked quinoa to the filling mixture.
  5. Spray baking sheet or use parchment paper on a baking sheet.
  6. Fill peppers to the top with the filling mixture.
  7. Top green peppers with nutritional yeast.
  8. Bake for 20 minutes till top browns.


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