Kitchen Accident Surprise From Santa Clarita Personal Trainer

Have you ever been at the grocery store and just kinda went into a shopping orgy, only to come home and go “WTF?!” as you’re putting stuff away?”

That’s how I found myself staring at 3 huge red, yellow, and green peppers.

I took a deep breath and that’s when the wheels started turning. I grabbed all the stuff below, because the voices in my head were telling me to make Curry Quinoa Stuffed Peppers.


1 cup wild rice

1 cup quinoa

1/2 onion chopped fine

2 stalks of celery chopped


1 can garbanzo beans

1 medium sweet potato diced

1/2 cup sun dried tomatoes

4 cups veggie broth

1 tsp coconut oil

1 tsp curry powder


salt and pepper

4 bell peppers with tops cut off


  1. preheat the oven to 35o degrees
  2. microwave the sweet potatoes for 2 minutes and set aside
  3. saute garlic, onion, celery, and curry powder in coconut oil until onions turn translucent
  4. add wild rice and quinoa and saute for another 2 minutes
  5. add veggie broth and simmer until the liquid is almost gone (you’ll want to taste the rice and quinoa, if you find they’re too hard, add 1/2 cup more broth and simmer until grains are cooked to desired doneness
  6. turn the heat off and fold in the garbanzos, sweet potatoes, and sun dried tomatoes
  7. adjust seasoning with salt and pepper
  8. fill the peppers with the rice quinoa mixture and replace the tops
  9. bake the peppers on a sheet tray for 25-30 minutes
  10. serve with the pepper tops off and garnish with pepitas

and BOOM!

This dish was a total accident and it was really good. What I like about it is, that it’s meatless, but still packs a protein punch from the quinoa, garbanzos, and sun dried tomatoes. Great stuff for “putting the proteins into the muscles” after a workout as my mentor Bedros Keuilian says.

Try this recipe out and let me know what you think, or if you have your own stuffed pepper recipes, leave me a comment below.



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