These are the best vegetarian stuffed peppers and they’re really easy to make. This recipe is vegan and of course gluten free! If you cook the quinoa the day before, this delicious feast will only take minutes to put together.
Fry some garlic, chilli, finely chopped onion and plenty of cumin in a wok-type pan. Season with salt and cover to soften the onions.
Add black beans and oregano and finally the quinoa.
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So simple: so tasty.
A delicious, quick and easy meal. Serve with tomato chilli sauce and garnish the plate with some young green leaves for colour.
15 minPrep Time
10 minCook Time
25 minTotal Time
- 4 Medium sized red peppers
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- Half a small red chilli, finely chopped
- 1 tin Fagoles or black beans
- 1 small pan of cooked red quinoa
- Olive oil (or other healthy oil such as coconut oil or avocado oil)
- Cook the quinoa as usual and set aside. You can cook it the day before and keep it in the fridge overnight.
- Heat a little olive in a large wok-type pan.
- Squeeze in the garlic and fry over a medium heat for a moment. Stir to make sure it doesn't burn and add the chopped chilli.
- Add 2 tbs cumin and fry for a moment before adding the chopped onion and oregano.
- Sprinkle with salt and stir. You want the onion to be sizzling but not too high or it will burn. After about 5 minutes, turn the heat down a little and cover the onions. Leave to cook gently for another 8 minutes or so.
- Meanwhile, wash the peppers thoroughly and make a cut all round the stem of the pepper so that you can lift the hat of from the pepper. When you've removed the hat, cut away the inner flesh and seeds that are attached to the hat so that it can sit back on the pepper for decoration.
- Pull out any of the pithy insides of the pepper so that you're left with just edible flesh.
- Back to the onions. Taste and check if they are cooked and also check the seasoning is OK. Add salt if necessary. When they're ready, add the tin of drained black beans or fagoles and fry for a further 5 minutes.
- Turn off the heat and add the cold quinoa to the mix.
- Next, all you have to do is carefully spoon the filling into each red pepper and sit them all in a supportive microwaveable bowl.
- At this point you've finished everything until just before you want to eat. Put the bowl into the microwave for about 10 minutes on high heat before serving.
Serve with a spicy homemade chili sauce to give extra kick.
Do you have a favourite stuffed pepper recipes to compete with this one? Share your suggestions in the comments section below . . .