Recipe

Cheesy Quinoa & Bean Stuffed Peppers

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Cheesy Quinoa & Bean Stuffed Peppers

Quinoa and kidney beans coated in cream cheese and cajun spice stuffed into peppers and topped with melted mozzerella.




Ingredients to serve 2

  • ¼ cup x quinoa
  • 3 x bell peppers
  • 2 x tomatoes – chop finely
  • 5g x parsley – chop finely
  • 1 tsp x Cajun Spice
  • ½ tin x kidney beans, rinsed and drained
  • 75g x cream cheese
  • 75g x grated mozzarella cheese
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Ingredients to serve 4

  • ½ cup x quinoa
  • 5 x bell peppers
  • 4 x tomatoes – chop finely
  • 10g x parsley – chop finely
  • 2 tsp x Cajun Spice
  • 1 tin x kidney beans, rinsed and drained
  • 150g x cream cheese
  • 150g x grated mozzarella cheese
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Method

Step 1

Preparation: Pre-heat the oven at 200°c. Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Quinoa: Place a pot on medium-high heat and add the quinoa with boiling water (3 cups for 4; 1½ cups for 2) and a pinch of salt. Bring to the boil and cover, turn down the heat and simmer (gently boil) for 15 minutes, until all the water is absorbed.

Step 3

Peppers: Meanwhile, cut the tops from the bell peppers and remove and discard seeds. Place in a greased casserole/baking dish. Finely chop the tops of the peppers, removing the center stalk and set aside.

Step 4

Salsa: Add half the chopped tomatoes, parsley, salt & pepper and a good few glugs of olive oil to the chopped green pepper tops and mix well.

Step 5

Stuffing: Add the remaining chopped tomatoes and Cajun Spice to the quinoa and simmer for 5 minutes on a low heat, before adding the kidney beans, cream cheese and HALF of the grated mozzarella cheese. Spoon the mixture into the bell peppers. Sprinkle with remaining mozzarella cheese. Bake uncovered until filling is heated through (10-15 minutes).

Step 6

Serve a bell pepper in each plate topped with salsa.