Quinoa stuffed peppers

2 October 2025

This quinoa-stuffed peppers vegan recipe is full of fibre and carbohydrates meaning it can keep our gut healthy, as well as providing us with plenty of energy for the day.

Nutritional highlights

Quinoa is a great addition to our diet, as it can provide us with essential amino acids and iron.

Iron - important in making red blood cells, which carry oxygen around the body.¹ The combination of the quinoa and peppers make a perfect pair, as peppers are very high in vitamin C which is needed to help our bodies absorb iron.

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Ingredients

Makes 4 servings
Preparation time: 25 minutes
Cooking time: 35 minutes

4 peppers
1 tbsp olive oil
1 red onion, chopped
2 garlic cloves, crushed
1 small aubergine, chopped into small pieces
200g pouch of quinoa or 75g dried quinoa
2 tbsp sundried tomato paste
Juice of ½ lemon
8 cherry tomatoes, diced
400g can of sweetcorn, drained
½ tsp chili powder
Bunch basil, chopped

Method

Cut the tops off the peppers and keep them to one side. Remove the seeds and any white flesh from inside. Chop any offcuts into small pieces and set aside.

Heat the olive oil in a pan and heat the oven to 200˚C/180˚C fan/gas mark 6. Cook the onion for 8-10 minutes until it is soft. Stir in the garlic, pepper offcuts, aubergine, cherry tomatoes and sweetcorn, then cook for 10 minutes until soft. Add a splash of water if the pan begins to look dry. Season with chili powder.

Squeeze the pouch of quinoa to break them up (if using uncooked quinoa follow cooking instructions and then add to pan when cooked) and tip into the pan with the tomato paste. Stir for 1-2 minutes to warm through, then remove from heat and add lemon juice and basil.

Fill each pepper with the quinoa mixture. Replace the lids and place the peppers in a deep roasting tin. Cover with foil and bake for 25 minutes, then remove the foil and cook uncovered for the final 10. The peppers should be soft and the filling piping hot.