Curried Quinoa & Chick Pea Stuffed Peppers

Courtesy of: Woodstock
Average: 3.5 (2 votes)
Servings: 8
Prep: 20 min
Cook: 43 min
Total Time: 1 hr 3 min


These hearty stuffed peppers are a great side for a protein for dinner, but watch out; they can hold their own as an entrée as well. Make extra for tomorrow’s lunch since these are packed with powerful peppery protein.


  • 1 bag Woodstock Organic Rice & Quinoa Blend
  • 8 large red peppers
  • 2 cans chick peas
  • 1 can condensed coconut milk
  • 1 can Woodstock organic diced tomatoes
  • 1 medium onion, diced
  • 6 cloves of garlic, minced
  • 2 Tablespoons Woodstock organic raisins
  • 1 Tablespoons fresh ginger, peeled & chopped
  • Turmeric, cumin, cinnamon, salt, pepper
  • 1 hot pepper, diced – optional
  • Fresh parsley - garnish


  1. Add Rice & Quinoa Blend to 4 cups of water in a pot and bring to a boil.
  2. Cover with lid and simmer until al-dente, approximately 20-25 minutes.
  3. While that is cooking, preheat oven to 375°F.
  4. In an oiled frying pan, combine chick peas, coconut milk, diced tomato, onion, garlic, raisins, ginger, and spices (plus hot pepper, if desired).
  5. Cook on medium heat for 12 minutes.
  6. Add al-dente Rice & Quinoa Blend into the frying pan and mix with rest.
  7. Wash red peppers and cut horizontally towards the top (creating a bowl with lid.)
  8. Remove seeds.
  9. Fill peppers with combined ingredients and close with lid.
  10. Place in casserole dish, bake for 15-18 minutes