Recipe
Cheesy Quinoa Stuffed Peppers
Colourful peppers filled with cumin-scented quinoa, tomato, courgette and sweetcorn, finished with bubbling cheddar for a generous, gluten-free vegetarian dinner from the oven, with enough substance for a satisfying family meal.
Ingredients
Method
15 mins prep40 mins cook55 mins total
Heat the oven to 190°C. Lightly oil a baking dish and arrange the halved peppers cut-side up.
Mix the cooked quinoa with the drained tomatoes, courgette, sweetcorn, chilli powder, cumin, salt and black pepper.
Spoon the quinoa mixture into the pepper halves, pressing it in gently so each one is well filled.
Cover the dish with foil and bake for 30 minutes, until the peppers have started to soften.
Remove the foil, scatter over the grated cheddar and bake for a further 10 minutes, until the cheese is bubbling and lightly browned.
Notes
For a spicy twist, add a pinch of cayenne pepper to the quinoa mixture. If you're looking for a vegan option, replace the cheddar cheese with a vegan cheese alternative or a nutritional yeast sprinkle for that cheesy flavour.
About this recipe
These stuffed peppers make a generous vegetarian dinner from a handful of familiar ingredients. Sweet peppers are filled with cooked quinoa, tomato, courgette and sweetcorn, then covered with cheddar so the tops turn golden while the filling stays tender.
Cumin and chilli powder give the vegetables a gentle warmth without overwhelming their fresh flavour. Cooking the quinoa before assembling keeps the filling light and evenly seasoned, while a covered bake softens the peppers before a final uncovered spell brings the cheese to the surface.
