Stuffed peppers have always been a favourite of mine and so it was important to me that I found a vegan alternative –> although it’s not the same as beef mince, it is still incredibly tasty and packed with protein!
The best part about this recipe is that it’s really cheap and easy to do AND it makes so much Mixture –> I stuffed 3 whole peppers and still had mixture left over which I made into a bolognese.
So the base of the mixture is: garlic, onion, sweetcorn, blackbeans and Quinoa. Firstly, cut the peppers in half, drizzle some olive oil over and put them in the oven for 10 minutes. In a pan, cook the quinoa in vegetable stock –> I cover mine with water and cook for 10 minutes but I’m not too sure that’s the right way to do it so check the back of the packet for proper instructions! While that was cooking I sauteed the onions and garlic until translucent, added the sweetcorn and blackbeans and let this cook for a further 5 minutes. Then add in the quinoa and give it a good stir.
Stuff the mixture into peppers and bake in the oven for 10 minutes. I added some cheese on the top afterwards but this is optional:
I served mine with half an avocado and hummus –> the best replacement for mayonnaise!
With the mixture left over, I added a tin of tomatoes and some tomato puree into the mixture and made it into a bolognese which was so tasty –> I love how versatile this mixture is!
This recipe is definitely one to try –> it’s even a winner with meat eaters!!
Let me know what you think of it and if you’ve got a recipe for me to try, let me know!