"Protein packed jammy baked peppers with butter beans, quinoa and cherry tomatoes."
Butter bean quinoa stuffed peppers
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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.