This easy-to-make roast stuffed pepper recipe is low-carb, high in healthy plant protein and makes for a delicious easy week-night meal.
This plant-based recipe gets its protein from the quinoa, chickpeas and avo and makes 4 portions. For toppings, you can use a cheese or plant-based cheese of your choice, such as crumbled feta for a vegetarian option or a nut-based vegan cheese alternative – both will up the protein count even more. Cooking for one or two? The peppers will keep well in the fridge for 2-3 more days.
What You Need:
- 4 large peppers
- Olive oil, for drizzling
- ¼ tsp each: sea salt flakes, ground black pepper, ground cumin and chilli flakes
- 2 cups cooked red quinoa,
- ½ tin of chickpeas, drained, rinsed and lightly mashed
- 2 tbsp sliced spring onion
- 1 large avocado, half mashed, half set aside for slicing.
- Feta / plant-based cheese of choice, for topping
- Coriander or basil leaves, for garnishing
Method:
1/ Preheat the oven to 200 degrees Celsius. In the meantime, prep your peppers by removing the tops and using a spoon and knife to gently remove the pith and pips, keeping the pepper whole.
2/ Drizzle olive oil over the peppers and sprinkle the spice mixture over as well, before placing in the oven to begin the baking process. While the peppers begin to bake, make the filling.
3/ Mix together your cooked quinoa, chickpeas, spring onion and mashed avocado (the avocado will help to bind the ingredients).
4/ Once your filling is ready, remove the peppers from the oven and begin to fill them with the quinoa mixture. Top with a crumbling of your cheese of choice. Return the peppers to the oven and continue to roast until the skin is starting to blister and the tops are lightly golden.
5/ Plate peppers with slices of the remaining avocado and garnish with herbs. Enjoy immediately.
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