These quinoa stuffed peppers are such an easy and quick to make vegetarian/vegan idea! If you have some quinoa over, which I do often, or even salad then you just need to do some mixing, stuff the peppers and then bake.
![](https://majamanborg.com/wp-content/uploads/2020/07/037A8373a-1-of-1-683x1024.jpg)
![](https://majamanborg.com/wp-content/uploads/2020/07/037A8359a-1-of-1-683x1024.jpg)
You can also serve these as, with some guacamole or even some melted cheese on top.
Quinoa stuffed peppers
Servings
4
servingsTotal time
1
hour30
minutesIngredients
100 gr quinoa
200 gr vegetable stock
3 bell peppers
100 gr crushed tomatoes (from a can)
2 tsp ground cumin
1 tsp chilli
2 cloves of garlic
230 gr black beans (from a can)
150 gr corn (from a can)
1 tbsp coconut oil or any neutral oil
Toppings
200 gr crème fraiche/pavlaka/gräddfil
1 avocado
6 cherry tomatoes
1 tsp chopped fresh parsley
Process
- Place vegetable stock to a small pot and bring to boil. Add rinsed quinoa, reduce heat to simmering point and cook until cooked through and until liquid evaporates. This takes 15-20 minutes.
- Preheat the oven to 175°C.
- Wash then cut peppers into halves. Remove the seeds. Brush inside of each with oil.
- In a medium size bowl add cooked quinoa, crushed tomatoes, beans, corn and spices. Mix well.
- Fill each pepper half generously with the filling and place them all on to a baking sheet. Cover with aluminium foil.
- Bake for 30 minutes them remove the foil and bake for another 20-30 minutes or until peppers develop some colour and are soft.
- For the topping, cut avocado and tomatoes into smaller chunks and finely chop parsley. Mix to combine.
- Serve with a small dollop of crème fresh on top of each pepper half and some of the avocado and tomato salad.
Enjoy!
M