Stuffed pointed pepper with spicy quinoa

Recipe by Damaris Beems
0.0 from 0 votes
Course: MainCuisine: Arabic




Cooking time


Totale tijd



This is a really spicy quinoa, well filled. You can also eat it like this. But it looks a lot more festive in a pointed pepper. You will probably have some leftover quinoa after filling. You can serve it separately and/or have it the next day. It is also very tasty cold.


  • 4 pointed peppers

  • 100 gram quinoa

  • 2 red onions

  • 1 large bulb fennel

  • 1 red chili pepper

  • 3 cloves garlic

  • 1 can tomato pieces

  • bit of green cabbage or something similar

  • olive oil

  • 20 branches fresh thyme

  • salt and pepper

  • 1 table spoon cumin seeds + pul biber (chili flakes) + Lebanese 7 spice mixture (see the last abc page on this site)


  • Cut open the pointed peppers lengthwise. Take out the seeds. Place them on a baking tray and bake them in an oven at 180 degrees for 10 minutes until softer. Meanwhile, cook the quinoa according to the instructions. In a frying pan, fry the onion, garlic and finely chopped fennel in olive oil until soft and tender. Let the pepper halves cool down.
  • After about 10 minutes, add the diced tomatoes, thyme sprigs, chili pepper and spices to the onion mixture. Let it boil for about 10 minutes. Stir in the finely chopped cabbage if you have it and let it soften for a while.
  • Spoon the quinoa mixture into the bell pepper halves. Put them on a roasting tray and bake them in the oven at 200 degrees for 10-15 minutes.

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