Main Course
Quinoa and Bean Stuffed Peppers
Peppers filled with quinoa, kidney beans and corn and baked: meatless but filling.
- Gluten-free
- Vegan
- Prep
- 15 min
- Cook
- 30 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- ¾ cups (150 ml) quinoa
- 1½ cups (300 ml) water
- 1 tsp salt
- 1 onion
- 3 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 can canned kidney beans
- ½ cans sweet corn
- 4 red bell pepper
Method
- Rinse the quinoa thoroughly. Bring it to a boil with the water and half of the salt, then reduce the heat and simmer for about 12–15 minutes until the water is absorbed.
- Heat the oven to 200 °C; chop the onion and cook it in half of the olive oil for 4 minutes, then add the tomato paste, cumin and smoked paprika for 1 minute.
- Stir in the quinoa, the drained beans and corn and the rest of the salt.
- Halve the peppers lengthways, remove the seeds, fill them and lay them in a baking dish; drizzle with the rest of the oil.
- Bake for 20–25 minutes until the peppers are soft.