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Quinoa and Apple Stuffed Bell Peppers

5 from 1 vote
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  • 4 red, orange or yellow bell peppers
  • 1 Tbsp canola oil
  • 3/4 cup pancetta, cubed
  • 1 small onion, chopped
  • 1 MacIntosh apple, chopped
  • 1/4 cup maple syrup
  • 1 lb. ground pork
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp dried sage
  • 1 398 ml can fire-roasted chopped stewed tomatoes
  • 1 cup cooked quinoa
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup fontina cheese, shredded


  • Cut and clean out bell peppers. Season the inside with a pinch of salt.
  • Preheat oven to 350ºF.
  • In a pan on medium-hi heat, add canola oil and sauté pancetta and onion for 4 minutes. Add apples and continue to cook for 2 minutes until soft. Stir in maple syrup then remove mixture to another bowl and set aside.
  • Add ground pork, salt, pepper and sage to pan, breaking up meat with back of a spoon. Cook, stirring, until fully cooked, about 5-8 minutes.
  • Add tomatoes with liquid and simmer for 2-4 minutes until most of the liquid is gone. Take off the heat and stir in pancetta mixture, quinoa and feta.
  • Stuff mixture into prepared bell peppers, pressing down firmly. Sprinkle the fontina cheese over each filled pepper. Bake for 35-45 minutes until peppers are soft and cooked through.