The life of a 20-something year old; Fashion, Beauty & Lifestyle Blogger.

Wednesday, 15 April 2015

RECIPE: Mexican Quinoa Stuffed Peppers

So here is one of my new favourite dinners; Mexican quinoa stuffed peppers.

For those of you that know me, you'll know I am obsessed with peppers, so this is the perfect healthy dinner for me.

Obviously you can make alterations as you wish... this dish is so versatile, which is why I thought it would be perfect to share with you all. Although attempting to get precise measurements is difficult as I usually make it up as I go along.

You can have it without meat if you would prefer or decide to do a different theme (not Mexican) using black beans instead of kidney beans...

Also you could do half this recipe and make it a starter, rather than a main.

(I did extra here because we were super hungry so they don't look they best but they were SO good)

Serves: 2
Total time: about 1 hour 15 minutes (long but worth it).

2 large bell peppers
Quorn mince (four small handfuls)
1/2 small onion
1/2 tin of tinned tomatoes
1/2 tin of kidney beans
1/3 cup Quinoa
Sweetcorn  (one handful)
1/2 tbsp ground cumin
1/2 tbsp cayenne pepper (depending on how hot you want the dish)
1 clove garlic
Coconut oil (other types of oil are ok)
Grated cheese (say half a handful).

Preheat the oven to 175 degrees C.
Prepare the peppers by cutting them in half and discarding of seeds then place them into your dish.
Roughly drain your tomatoes and kidney beans but reserve all of the liquid.

Heat the coconut oil in saucepan over medium heat until melted. Sauté the finely chopped onion for about 5 minutes then add the cumin, cayenne pepper and garlic and cook for an additional minute. Stir in the drained tomatoes and kidney beans and cook for 5 minutes until most of the liquid has evaporated.
Add the quinoa and 2/3 cup quinoa then cover and bring to a boil. Reduce the heat and simmer for about 20 minutes (until quinoa is tender) - don't let it burn! 
At the same time as this cook your meat separately.
Stir in most of the cheese (save some to sprinkle over when cooked) to the quinoa mixture and then add it into the pan and mix in the meat when all is cooked.

Fill each halved bell pepper with the mixture and place in baking dish. Pour the reserved liquid from in the bottom of your baking dish.
Cover with foil and bake 40 minutes.
Transfer stuffed bell peppers onto serving dish and drizzle pan juices over top. 


Jess x



  1. These look incredible!

    xo, Liz

    1. Thanks sweetie. They are so tasty!
      Jess xo


© Jessica Beth Frances Barrett | All rights reserved.
Blogger Template Created by pipdig