Red Bell Pepper Stuffed With Quinoa And Tarragon

Red Bell Pepper Stuffed With Quinoa And Tarragon

As your body prepares for the frenzied fall season, you may begin to crave foods that are more heating in nature. The cool crisp mornings of August cue your body to shift from the light fare of summer towards the nourishing warmth of red bell pepper, and heartiness of quinoa. Peppers are a warming food that act upon the stomach and kidneys and support blood circulation. They are an excellent source of vitamin C, beta-carotene, vitamin K, thiamine, folic acid and vitamin B6. Select firm, glossy peppers with fresh and intact stems. They should feel heavy for their size. Avoid those with soft spots or shriveled, pale skin, a sign they are past their prime. Refrigerate for up to a week in a plastic bag.


2 tbsp almonds
1 pinch black pepper
4 garlic cloves
1 tsp ghee
¼ c goat’s cheese
1 c quinoa
2 c red bell pepper
½ c red onion, raw
1 pinch salt (mineral salt)
2 tsp tarragon


Preheat the oven to 350 degrees.

1. In a medium saucepan, add quinoa and 2 cups of water. Bring to a boil. Lower temperature to a simmer, cover and let cook for 20 minutes or until quinoa becomes soft.

2. Heat ghee in a frying pan. When it melts, add diced onion and garlic. Saute until the onions soften. Add tarragon, salt and pepper. Remove from heat. Gently fold in quinoa. Then, gently fold in 3 tablespoons of goat cheese.

3. Cut the 2 bell peppers in half. Remove stems and seeds. Place on a baking sheet. Fill peppers with quinoa-goat cheese mix. Top the peppers with the remaining goat cheese. Sprinkle slivered almonds on top. Bake for 15 minutes. Remove from oven, sprinkle with a little garnish of tarragon and serve.

For enhanced flavor, try filling the peppers and grilling them, instead of baking. Place in broiler on high for 2 minutes after grilling, to roast the almonds.

How can red bell peppers stuffed with quinoa make me feel good?

This dish is hearty yet light. It’s a perfect intermediary between summer and fall. Its soft texture soothes while red bell peppers warm your belly and leave you feeling content. Cooked garlic and onions are relaxants that will make you feel comforted despite the dropping temperatures.

Tarragon, a hot bitter, balances some of the heaviness in the goat cheese. Goat cheese is less mucousy and easier to digest than cheese made from cow’s milk. If you still feel a little scratch in the back of your throat or stuffy nose the morning after eating Quinoa Stuffed Red Bell Peppers, add extra black pepper or simply omit the goat cheese. Add a few extra almonds to replace the protein.


Goed voor Vata, Pitta en Kapha


*recipe inspired by