Roasted peppers stuffed with quinoa, vine tomatoes, red onion, capers and toasted pine nuts


This is a great mid-week supper.  Easy to make, healthy and really tasty.

Quinoa is a complete protein meaning that it contains all eight of the essential amino acids plus it’s packed full of fibre, phosphorus, iron, magnesium and vitamin B6.

(Serves 2)

  • 2 organic peppers (halved lengthways and de-seeded)
  • Extra virgin olive oil
  • 1/2 cup of quinoa
  • 2 vine tomatoes – chopped
  • 1/2 red onion – finely chopped
  • Small handful of toasted pine nuts
  • Small handful of toasted pumpkin seeds
  • Handful of fresh basil – roughly chopped
  • 1 dessert spoonful of capers
  • 1 dessert spoonful of vegan pesto – I often have homemade pesto in the fridge but if not then I use a ready-made one by Zest, available from health food stores
  • Juice of 1 lemon
  • Pinch of sea salt


  1. Pop the peppers into an oven-proof dish, drizzle with olive oil and place in the oven on 180°C for 30 minutes
  2. Rinse the quinoa for a few moments under cold water (the natural coating on the grain has a slightly bitter, soap-like taste so definitely worth doing this before cooking!)
  3. Place the quinoa in a pan with a cup of cold water.  Bring to the boil and then simmer, with the lid on for 20 minutes.  Once cooked remove from the heat and place a clean tea towel across the top of the pan and under the lid for a few minutes to help absorb extra steam and moisture.
  4. Mix the cooked quinoa with the tomatoes, onions, capers, pine nuts, pumpkin seeds, basil, pesto, lemon juice, salt and a drizzle of olive oil.
  5. Stuff the peppers with the quinoa mixture and serve with a green salad

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