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Stuffed Peppers

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by Nathalie
Step by step recipe - 45 Min
November 23, 2018

Family Dinner

Stuffed peppers are one of my favourite vegan dishes to make for friends and family. It’s so easy to prepare and everybody just loves it!

The Mediterranean and Oriental flavours are such a great combination! A little tip from me is to drizzle some Tahini on top with makes it especially delicious. While the peppers get soft in the oven, the quinoa, corn and chickpeas get nice and crispy.

I also made a cooking video to this recipe, which you can find here



Serves 4
Cooks in 45 Minutes
Difficulty Easy


4 bell peppers
200 g quinoa, cooked
1/2 tsp turmeric
1 small white onion
1/2 handful fresh basil
1/2 handful fresh parsely
100 g chickpeas, from the can (careful not histaminefree. Leave it out if you have histamine intolerance)
4 tbsp corn, frozen
30 g pine nuts
small piece chili
to taste salt & pepper


Cut the peppers in half, take out the seeds and place into a casserole dish. Chop the onions and place into a pan with some olive oil. Fry them until golden. Add pine nuts, chili, chickpeas and corn and cook for a few minutes. Add turmeric, quinoa and herbs and mix well.

Fill the peppers with the quinoa mixture and bake for about 20 minutes until the peppers are soft.


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