October 02, 2020 2 min read

Satisfied foodies will agree that this quinoa stuffed peppers veggie recipe is a winner! Loaded with healthy plant-based proteins and grains, these stuffed peppers veggie provide the nutrition for a healthy and balanced meal. Mixed with the iconic flavours from Dibble Chipotle Mayo, it adds the word 'tasty' to this classic dish! Peppers are the best vessels for stuffing generous fillings. We used a mixture of quinoa and brown rice for this recipe for variety. Combined together with a saucy mix of cannellini beans creating that familiar Mexican taste that we all love. This quinoa stuffed capsicum recipe was inspired by our ongoing love for Mexican food. These generously stuffed peppers tick the box of a healthy plant-based meal that is not only delicious but most importantly filling! 

Prep Time 5 minutes

Cook Time 35 minutes

Serves 2-4

Difficulty Easy


Ingredients 

Stuffed Peppers

  • 1/2 cup quinoa

  • 1/2 cup brown rice
  • 2 cups vegetable broth
  • 3 large peppers, emptied and halved
  • 1 Tbsp vegetable oil
  • 1/2 cup Dibble Chipotle Mayo
  • 2 garlic cloves, minced
  • 350 g cannellini beans, drained

Toppings

  • 1 avocado

  • 2 Tbsp Corn chips, crushed
  • 1 Tbsp Coriander
  • Salt and pepper to taste
  • A squeeze of lime juice
  • 2 Tbsp Dibble Chipotle Mayo

    Method

    1. Preheat oven to 190°C.

    2. Cut the peppers in half and empty the seeds. Brush the peppers with vegetable oil and precook in the oven for 15 minutes.

    3. While the peppers are in the oven, cook the quinoa and rice mixture in a boiling pot of vegetable stock. Reduce heat, cover, and simmer until all liquid is absorbed and quinoa and rice are fluffy for about 20 minutes.
    4. In a large mixing bowl, add the cooked quinoa and rice and mix together with the beans, Dibble Chipotle Mayo, garlic, salt and pepper.

    5. Take the precooked peppers out of the oven and allow to cool down slightly. Stuff the peppers with the fillings generously until peppers are full.

    6. Return to oven and bake for another 15 minutes until tender.
    7. Top each peppers with sliced avocado, crushed corn chips, chopped coriander, salt and pepper, and drizzle with Dibble Chipotle Mayo.
    8. Enjoy!


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