Butterbean quinoa stuffed peppers



Prep Time
Cook Time
4 - 6 People
Serves 2
Difficulty  0


  • 2 medium peppers. washed and sliced lengthways 
  • 1 1/2 cups cooked quinoa 
  • 1/2 cup drained butterbeans
  • 1/2 red onion diced 
  • 1-2 garlic clove crushed 
  • salt and pepper to taste 
  • olive oil 
  • 1/4 cup sun-dried tomato paste 
  • 1/2 cup roasted baby tomatoes or sun-dried tomatoes 
  • fresh herbs to serve 


  1. Preheat the oven to 180 degrees Celsius. Slice the peppers lengthways or in halves and remove the seeds, drizzle with olive oil and some salt, and roast for 15-18 minutes. 
  2. Drizzle some olive oil in a pan, add the diced onion and the garlic, and ry until fragrant. 
  3. Add the quinoa, butterbeans, sun-dried tomatoes, and the roasted tomatoes. add salt and pepper to taste. 
  4. once the filling is done, scoop into the peppers and roast for another 15-0 minutes. 
  5. Serve the peppers with fresh herbs and whipped vegan feta or cream cheese on the side.