How long does it take to make Amaranth Microgreens and Quinoa Stuffed Peppers?
This recipe takes approximately 30 min total.
30 min
· Serves 2
· Updated March 6, 2026
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Amaranth microgreens are best added fresh as a finishing ingredient. These stuffed peppers are bursting with flavor and nutrients, showcasing amaranth microgreens alongside quinoa and spices. Inspired by the hearty dishes found at Evangeline Cafe.
This recipe takes approximately 30 min total.
Amaranth microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
2 large bell peppers, halved and seeded
1 cup cooked quinoa
1 cup amaranth microgreens
1/2 cup black beans, rinsed and drained
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro for garnish
Preheat the oven to 375°F (190°C).
In a bowl, mix cooked quinoa, amaranth microgreens, black beans, cumin, chili powder, salt, and pepper.
Stuff the halved bell peppers with the quinoa mixture and place them in a baking dish.
Bake for 15 minutes until the peppers are tender.
Garnish with fresh cilantro before serving.
Amaranth microgreens are distinguished by their vibrant magenta and gold pigments, which come from betalain compounds. They are chosen by chefs primarily for visual impact and mild, earthy flavor. Amaranth grain has a stronger evidence base than amaranth microgreens specifically.
• Amaranth species have been studied for betalain pigment content, the same class of pigments found in beets and some other plants.
moderate evidence• Pigment intensity and flavor in amaranth microgreens vary significantly by variety and light exposure during growing.
strong evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017