Mexican Vegan Stuffed Peppers

Mexican Vegan Stuffed Peppers

Mexican Vegan Stuffed Peppers

This colourful Mexican inspired stuffed peppers are easy, healthy and loaded with flavour. A light and delicious plant-based dish ideal for any vegans – and others – in your life.

Serves:

6
Course Main Course
Diet Dairy Free, Gluten Free, Low GI, Vegan, Vegetarian
Servings 6
Prep Time 45 minutes
Cook Time 30 minutes

Ingredients

  • 6 large peppers tops and seeds removed
  • 200 g butternut squash finely diced
  • Tops of peppers finely diced (red part only)
  • 250 g cooked quinoa
  • 1 X 400g black-eyed beans drained & rinsed
  • 80 g spring onions finely chopped (1x large bunch)
  • 60 g sultanas
  • 25 g coriander finely chopped (small handful)
  • 5 g mint finely chopped (a few leaves)
  • ½ tsp garlic finely chopped
  • 1 tsp ground cumin
  • ¼ tsp garlic salt
  • ¼ tsp smoked paprika
  • ¼ tsp chilli flakes
  • 1/8 tsp ground cinnamon
  • Seasoning
  • Olive oil for drizzling

Method

  • Preheat oven to 200 C. Lightly oil a deep baking tray and place the peppers close together, cut side down. Cover with parchment and foil and bake for 20 -30 minutes until slightly soft. Remove from oven, uncover and leave to cool slightly. Lower the oven to 170 C.
  • In a separate tray spread the diced butternut squash and pepper tops. Drizzle with olive oil and place in same oven. Roast for 20-30 minutes until caramelised and soft. Remove from oven and cool slightly.
  • To prepare filling: In a large bowl mix together the cooked quinoa, black-eyed beans, spring onion, sultanas, coriander, mint, spices and seasoning. Add the roasted butternut squash and pepper tops. Gently mix and season to taste.
  • To fill peppers: Spoon the quinoa filling into each pepper and pack as tightly as you can. Place peppers snugly together, filled side up, in the baking tray so they don’t topple over.
  • Return peppers to oven and bake for 20-30 minutes until filling has heated through and peppers are shrivelled.
  • Serve with a crisp fresh green salad or try serving this with homemade roasted tomato sauce.

Maggie's Tips

  • These peppers are really nice served hot, but also good when just above room temperature.
  • Both peppers and quinoa filling can be made a day ahead.
  • Can be frozen for up to 3 months – but will become slightly wetter.
  • Check out how to cook the perfect quinoa here.
  • Check out how to make a gorgeous homemade roasted tomato sauce here.

Related Recipes

Quick Brussel Sprout Pickle

Quick Brussels Sprout Pickle

This Brussels sprout pickle recipe is a keeper and not just for Christmas! Pickling transforms this often frowned upon vegetable into a 5-star treat. The

Crunchy Peanut Butter Chocolate Cups

Crunchy Peanut-Butter Chocolate Cups

These no-bake crunchy peanut butter chocolate cups are very easy to make… and even easier to devour. Fudgy, chocolaty, crunchy and salty, they are the

Scroll to Top

Featured Articles

Tips to Improve Sleep

A lack of sleep can create a vicious cycle of poor lifestyle choices. Energy levels, motivation and will power can be left wanting after a

What is a health coach and what do they do?

What is Health Coaching? Health coaching is a profession based on supporting clients in a holistic and integrated manner. Health coaching promotes proactive health which

Our ALumni

At IINH, our graduates are very important to us and we wish to create a space where they can continue on their journey with us and know they have our full support and guidance in reaching their end goals.