Quick Dinner Recipes: Stuffed Peppers

Rachel Morrow RACHEL MORROW

Stuffed peppers make for a hearty dinner in a short time! They come in so many different varieties from around the world.  We've created a delicious Mexican version!

Ingredients

  • 4 red peppers (capsicums), halved
  • 1 fresh chili, deseeded and thinly sliced
  • 1 red onion, diced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 2 garlic cloves
  • 1 bunch of coriander
  • Olive oil
  • 2 peppers, deseeded and chopped
  • 1 x 400 g can chickpeas, drained and rinsed
  • 1 x 400 g can black beans, drained and rinsed
  • 1 bottle Passata (100% organic, where possible).
  • Vegan queso

Method

  1. Preheat oven to 350ºF (180ºC).
  2. In a food processor, process together the chili, onion, paprika, cumin, garlic, stalks of coriander and 2 tbsp of olive oil.
  3. Heat pan on medium heat, add in prepared chili paste, peppers, chickpeas and black beans,
  4. Add a pinch of salt and pepper, and pour in passata.
  5. Stir well, place lid on and simmer for 10-15 minutes until sauce slightly thickens.
  6. Stuff peppers with chilli, top with cheese or our fave vegan queso and roast for 10-15 minutes.
  7. Top with fresh avocado and cilantro.

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