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Mexican Style Quinoa Stuffed Peppers

Last updated: Thursday September 06th 2018


5 Bell Peppers
200g cooked Andean Sol Organic Quinoa
1 165g tin of corn, drained
1 400g tin of chickpeas
100g shredded cheese
1 carrot, shredded
10-12 cherry tomatoes, halved
2 spring onions, sliced
1 tsp turmeric
1 tsp cayenne pepper
2 tsp cumin
1 tsp paprika
Salt and pepper to taste
Chopped coriander and avocado for garnish


Preheat oven to 180°c and line a baking tray with parchment.

Cut peppers in half, remove seeds and stem, and place cut side up on baking tray.

Combine rest of ingredients (excluding coriander) in a large bowl, and spoon into peppers.

Bake for 15-20 minutes until peppers have softened and filling begins to brown.

Serve immediately with desired garnishes!

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