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.
Course Main Course
Cuisine International, Mexican
Servings 6
Equipment
- 2 x Baking Trays
- Large Mixing Bowl
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
Instructions
- 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.