, ,

Butter bean quinoa stuffed peppers

Butter bean quinoa stuffed peppers

Butter beans quinoa stuffed peppers are the perfect mid-week meal. Stuffing vegetables are so easy to make and also easy to prep, leaving you with a bunch of leftovers for days to come. Cook them up with an array of other easy ingredients like potatoes, hummus, sliced vegetables and you’ve got a proper feast on your hands!

Butter beans quinoa stuffed peppers are the perfect mid-week meal. Stuffing vegetables are so easy to make and also easy to prep, leaving you with a bunch of leftovers for days to come. Cook them up with an array of other easy ingredients like potatoes, hummus, sliced vegetables and you’ve got a proper feast on your hands!

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

2 people

Difficulty

Beginner

Butter bean quinoa stuffed peppers

Butter bean quinoa stuffed peppers

Ingredients 

  • One bell pepper of choice
  • 1 1/2 cup cooked quinoa
  • 1/2 cup butter beans
  • 1/3 cup confit tomatoes 
  • 1/2 red onion diced
  • 1/2 tsp cumin
  • 1/2 tsp garlic flakes
  • 1/2 coriander
  • 1/4 tsp chili flakes
  • 1 tbsp agave
  • Splash of lime juice
  • Salt and pepper
  • Good quality olive oil
  • fresh coriander leaves

Method

  1. Preheat oven to 175 degrees Celcius.
  2. Prep the pepper by washing and slicing lengthways and removing the seeds.
  3. Cook the quinoa according to the packet instructions, I like to soak them overnight to allow easy cooking and absorption.
  4. Fry the diced onion in olive oil, add in the spices to cook until fragrant and the onion is brown. 
  5. Add in the drained butter beans, cooked quinoa, confit tomatoes or regular cherry tomatoes, agave, lime juice, salt, and pepper. 
  6. Let it cook for five minutes or so before removing and scooping into the peppers. 
  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.
  8. Once soft and cooked remove and decorate with fresh coriander leaves, chili flakes, and cracked black pepper. 

Notes:

  • The quinoa can be replaced by any other grain you might have on hand, wild rice, brown rice, couscous and even polenta.
  • I love yellow and red peppers just because they are so sweet but you can easily use green peppers.
  • Other beans like chickpeas, white beans or even lentils can be used in this recipe.
  • I love adding confit tomatoes but you can sub them with sundried tomatoes if you like.

Hope, you love this super easy recipe, stuffing vegetables might be become my new favorite thing!

M*

You might also like

Share the Love