Red Quinoa Stuffed Peppers

Red Quinoa Stuffed Peppers
16 680 g. portions Yield


  • 36 ct. Markon Medium Peppers, sliced lengthwise and trimmed
  • 4 kg. (Recipe) Red Quinoa with Egg and Vegetables
  • 227 g. (Recipe) Parmesan-Lemon Breadcrumbs
  • 1/2 c. Trade East Parsley Flakes


1. Place 1/4“ of water in the bottom of 3 2” stainless-steel hotel pans. Divide the peppers between the pans. Season to taste with salt and pepper. Cover tightly with foil. Place in a heated 176°C [350°F]  oven and cook up to 30 minutes or until tender, but still firm to the bite. Remove foil. Pour off excess water. Let cool uncovered in refrigerator.

2] Scoop 113 g of chilled red quinoa mix into each chilled green pepper half. Each pepper should weigh 170 g when finished. Spread containers out on parchment-lined sheet pans. Place 4 peppers in each container. Sprinkle 1 Tbsp of breadcrumbs and ¼  tsp of dried parsley over the top of the quinoa before covering. Refrigerate until needed. Store in a single layer.

To Reheat:

Microwave: Remove lid. Cook on regular cycle until warmed through. 

Oven: Remove lid. Place container on a metal sheet pan. Bake in in a heated 148°C [300°F]  oven for 30 minutes, or until warmed through.