Whole Foods Market

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How would you like to feed your family of four with a healthy meal all for under $15? Healthy Eating Specialist Sloan Harrison from Whole Foods Market – Callowhill joined me for a “New Year – New You” More-for-Moms that was amazing.

In my house I must admit that we eat pretty healthy foods, but Whole Foods Market really brings it! You’ve got to see what we put together for $15 that included top quality fruits and vegetables. One of my favorites – the Roasted Bell Peppers Stuffed with Quinoa and get this – it’s got cashews, spinach, mushrooms and even ground cinnamon to spice things up. Check out the recipe below and remember to tune in each week for my More-For-Moms – segments that make your life easier.

And, you can find me on Twitter@JenLewisHall. Enjoy!

Roasted Bell Peppers Stuffed with Quinoa


• 1 tablespoon olive oil

• 1 red onion, chopped

• 1/2 pound sliced mushrooms

• 1 cup chopped carrots

• 7 bell peppers, 1 cored, seeded and chopped; tops removed and reserved from remaining 6 then cored and seeded

• 1/2 cup chopped parsley

• 1/4 pound baby spinach

• 1 1/2 teaspoon ground cinnamon

• 3/4 teaspoon ground cumin

• 1 cup uncooked quinoa, rinsed and cooked according to package directions

• Salt and pepper to taste

• 1/2 cup roasted, unsalted cashews


Heat a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes. Add mushrooms and cook until softened, 4 to 5 minutes more. Add ½ cup water, carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches, add more water if needed). Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine. Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm. Meanwhile, preheat oven to 350°F. Grease a 9- x 13-inch baking pan with oil then set aside. Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in prepared pan. Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour. Transfer to plates and serve.