Go Back
Print
Quinoa Chilli Stuffed Peppers
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Delicious oven roasted peppers stuffed with quinoa chilli and topped with gooey melted cheese.
Author: Jemma Andrew-Adiamah
Ingredients
  • 3 large bell peppers
  • 150 g quinoa
  • 400 g of mixed beans
  • 400 g chopped tomatoes
  • 1 onion diced
  • 1 garlic clove minced
  • 1 tbsp tomato puree
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp cumin
  • Barber's Vintage Reserve Cheddar grated to top the peppers
  • Oil of choice for cooking
Instructions
  1. Preheat the oven to 200 degrees and cook the quinoa according to the packet instructions.
  2. Cut the tops off the peppers and remove the insides. Drizzle with oil and bake in the oven for 10-15 minutes or until tender.
  3. In a large pan, fry off the onion until softened and add the garlic, tomato puree and spices, coating the onions. Cook for a further 2 minutes.
  4. Pour in the chopped tomatoes and beans and leave to simmer for 20 minutes on a low heat, stirring occasionally.
  5. When almost cooked add the precooked quinoa and stir through.
  6. Spoon the quinoa chilli into the baked peppers and fill them generously. Top with the grated cheese and bake for another 5 minutes until the cheese has melted.
  7. Serve and enjoy!