Butter bean quinoa stuffed peppers

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"Protein packed jammy baked peppers with butter beans, quinoa and cherry tomatoes."
-- @lifeinthesouth.co
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  • Recipe Card
Prep time 20mins
Cook time 20mins
Serves or Makes: 2

Recipe Card

ingredients

  • 1 Bell pepper of choice
  • 1 1/2 cup Cooked quinoa
  • 1/2 cup Canned and drained butter beans
  • 1/3 cup Cherry tomatoes
  • 1/2 Medium Red onion diced
  • 1/2 tsp dried Cumin
  • 1/2 tsp Garlic flakes
  • 1/2 tsp dried Coriander
  • 1/4 tsp Chili flakes
  • 1 tbsp Agave
  • Slash of lime juice
  • Salt to taste
  • Cracked black pepper
  • Good quality olive oil
  • Handful of fresh coriander

Method

  • Step 1

    Preheat oven to 175 degrees Celcius.

  • Step 2

    Prep the pepper by washing and slicing lengthways and removing the seeds.

  • Step 3

    Cook the quinoa according to the packet instructions, I like to soak them overnight to allow easy cooking and absorption.

  • Step 4

    Fry the diced red onion in olive oil, add in the spices to cook until fragrant and brown.

  • Step 5

    Add in the drained butter beans, cooked quinoa, confit tomatoes or regular cherry tomatoes, agave, lime juice, salt, and pepper.

  • Step 6

    Let the filling cook for five minutes or so before removing and scooping into the peppers.

  • Step 7

    Place the peppers on a parchment paper-lined baking tray, drizzle with a little olive oil and let them bake for 15-20 minutes until brown and soft.

  • Step 8

    Once soft and cooked remove and decorate with fresh coriander leaves, chili flakes, and cracked black pepper.

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