Quinoa and aduki bean stuffed peppers

The beans and quinoa in this light and easy recipe are packed with plant protein. Use pre-cooked quinoa if you want to save time!

Makes 4 large stuffed peppers


  • 1 tablespoon of olive oil
  • 1 medium onion, finely chopped
  • 3 cloves of garlic, finely chopped or crushed
  • 1 tablespoon chilli powder – hot or medium, depending on how you like it
  • 1/2 teaspoon himalayan or sea salt
  • 400g Jar of no added sugar, low salt tomato sauce or can of chopped tomatoes
  • 75g cooked quinoa
  • 4 large red peppers
  • 400g can of aduki beans or black beans
  • 3 tablespoons of water
  • Fresh coriander to garnish


  • Preheat oven to 180°C
  • Cook the quinoa according to the instructions on the packet. Whilst it is cooking saute the onions in olive oil over a medium heat for 3-5 minutes. Add the garlic and mushrooms and cook for a further 5 minutes until the mushrooms release their moisture.
  • Stir in the chilli powder and salt. Add the quinoa and half of the tomato sauce and the water. Lower the heat, cover and simmer for a few minutes.
  • Meanwhile, prepare the peppers by cutting off the tops and removing the seeds. Do not throw the tops away!
  • Optional step – you can boil the peppers for 5 minutes if you prefer but I like them crunchy!
  • Combine the beans with the cooked quinoa mixture. Stuff each pepper with filling, stand them upright in a baking dish and place the tops back on.
  • Pour the remaining sauce over the stuffed peppers and bake in the oven for 15 minutes. Garnish with fresh coriander and serve with green vegetables or salad.