Stuffed Peppers Recipe

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Stuffed Peppers Recipe

These stuffed peppers are filled with quinoa, cooked in a specifically tasty way. Quinoa is a protein-rich, low-carbohydrate alternative to rice and it has a mild, pleasant taste. Just enough lemon juice is added to bring out the flavours more, and small pieces of chopped dates are included to add pleasant sweetness. Mushrooms, onions and butter contribute to a fuller taste, and another key ingredient are the peppers themselves - choose as tasty as possible variety. This stuffed pepper recipe is gluten-free, high-protein, high-micronutrient and low-carbohydrate. The recipe can also easily be varied to be dairy-free and vegan, if desired.

stuffed peppers recipe image

Cost: £4.00 (GBP)
Prep time:
Cook time:
Total time:
Yield: 3 servings

Ingredients:

Sweet red peppers (e.g. Ramiro peppers): 6 large
Quinoa: 200g (220ml, 0.9 cups)
Chopped onion: one half
Chopped mushrooms: eight whole
Olive oil: for frying
Butter, organic: 2 tbsp
Stock cube, chicken or vegetarian, organic: one cube
Dates: two
Lemon juice: 2 tbsp
Almond flour or finely chopped almonds: for sprinkling on top
Salt: to taste
Cayenne Pepper: to taste
Raisins: to garnish
Cashew nuts: to garnish
Lettuce: for serving with

Directions:

  1. Heat the oven to 180 degrees Celsius (360 Fahrenheit).
  2. Rinse the quinoa and cook in plenty of water for 15 minutes.
  3. Fry chopped onion in olive oil and once transparent, add finely chopped dates, stock cube and mushrooms. Continue frying on medium temperature until the mushrooms are cooked. Add oil if necessary to prevent from drying.
  4. When the quinoa is cooked, drain off the cooking water and rinse the quinoa thoroughly. Rinsing after boiling is important because otherwise the quinoa will have an unpleasant taste.
  5. Add quinoa to the frying pan together with the lemon juice, butter and cayenne pepper. Let butter melt, then mix and taste. Add stock cube, salt or cayenne pepper if needed.
  6. Wash and cut your sweet red peppers into shapes that can be easily filled. (See the image below for an example.) Deseed the peppers carefully (the seeds are toxic). Place on an oven tray over foil or ovenproof paper.
  7. Sprinkle a little pink Himalayan salt on the peppers and stuff each pepper with the quinoa mix.
  8. Sprinkle ground almonds on top.
  9. Cook in the oven for approximately 20 minutes or until the red peppers are soft.
  10. Serve with lettuce leaves and a few raisins and cashew nuts on the side.
peppers before stuffing image
'Ramiro' peppers on an oven tray before stuffing.

Important for the Success of this Stuffed Pepper Recipe:

Don't overcook the quinoa, and make sure to rinse it thoroughly after cooking. You don't want the quinoa to have a side-taste and you also don't want the peppers to end up too soggy.

You could leave the red peppers a little uncooked so that they have some crunch to them, if you wished, but make sure that the quinoa dries enough in the oven. Taste if in doubt.

Don't leave out the lemon juice, as it brings out the flavours in this dish! Also don't put too much, you don't want to actually taste the lemon itself.

Additional Time and Money-Saving Tips

If you were rushing, you could skip the frying in the oven and just serve raw red peppers with the quinoa dish on top!

You could also leave out the mushrooms and just mix some raisins and cashew nuts into the actual quinoa dish, to save a little money and cooking time.

Variations on the Stuffed Peppers Recipe

Olive oil can be used instead of butter to make this dish dairy-free and vegan.

I recently decided to try to eat as little starch as possible, as I think it might be an addictive food and cause cravings for other unhealthy foods. I also recently found a way to cook quinoa nicely. So wanting to avoid even brown rice, I cooked up a nice quinoa dish and decided to use it as pepper stuffing. And it turned out quite well!

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