Recipes

Artichoke and Quinoa Stuffed Peppers

At the end of a long day there are few things I appreciate as much as not having to wash up! So, if you’re looking for a low maintenance meal that requires as little mess as possible, you might want to give this recipe a shot.

Requirements: chopping board, one pot (for your quinoa), one pan (for your veggies) and an oven proof dish (which you can use to serve your meal in). I’d say that’s a pretty acceptable number of dishes to clear up!

Tip: cook an extra cup of quinoa and stick in an airtight container, ready for another meal.

Did you know that quinoa can keep for 6-7 days in your fridge and 8-12 months in the freezer! It actually freezes very well thanks to its crunchy texture.

Artichoke & Quinoa Stuffed Peppers

Print Recipe
Serves: 2 to 3 Cooking Time: 1 hr

Ingredients

  • 6 Bell Peppers
  • 1 cup Quinoa (uncooked)
  • 1 cup Tomatoes 
  • 1 Shallot 
  • 2 large Garlic cloves 
  • 1/2 cup Artichoke hearts   
  • 1 bunch Fresh Spinach Leaves 
  • 8 Basil leaves 
  • Handful of Parsley  
  • Handful of Alfalfa
  • Handful of Micro-greens 
  • Salt and Pepper 
  • Optional - Grated cheese / Vegan Cheese

Instructions

1

Halve the bell peppers lengthwise and remove the seeds.

2

Finely chop tomatoes, shallot, artichoke hearts, basil, spinach and parsley. Crush garlic.

3

Rinse quinoa thoroughly. Add 1 cup quinoa to a pot with 2 cups of water. Bring to a boil, stirring occasionally. Lower to a simmer and cover with a lid. Cook for 12 minutes or until all water is absorbed. Uncover pot and fluff quinoa with a fork.

4

Preheat oven to 180C.

5

In a pan or a wok add 1 tbsp extra virgin olive oil. Add shallot, garlic and tomatoes and cook until softened.

6

To the pan add artichoke hearts and mix well. 

7

Add basil, parsley and spinach and cook until wilted. 

8

Add cooked quinoa and mix well. Salt and pepper to taste. 

9

Remove from heat and add alfalfa sprouts. 

10

Place bell peppers in an oven proof dish. Spoon a generous amount of the quinoa mixture to each halved pepper. 

11

Bake for 40 minutes until peppers are cooked through. 

12

Optional - top with grated cheese or vegan cheese and grill for 5 minutes until melted.

13

Garnish with micro-greens. 

Benefits: Quinoa is a complete protein, containing all 9 amino acids. It’s actually a seed and not a grain, packed with nutrients and naturally gluten free! It’s considered a superfood for its high content of fiber, B vitamins, iron and zinc.

These stuffed peppers are naturally gluten free, dairy free and vegan! For my meal I chose not to add any cheese as I want to enjoy the flavors of my garlicky artichoke filling!

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