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Spicy vegan stuffed romano peppers

These Mexican-style, spicy vegan stuffed romano peppers are filled with quinoa, kidney beans and maze. They are not only delicious and filling but really healthy too! You can make them with ready-made or leftover quinoa - you’ll need about a cupful. Serve it with a leafy salad, guacamole and/or some baked sweet potato chips on the side.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 2 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 50 g quinoa
  • 2 large romano peppers
  • ½ red onion
  • 1 clove of garlic
  • 1 Tbsp chipotle paste
  • 1 ripe tomato finely chopped (or 2tsp tomato purée)
  • ½ can red kidney beans
  • ½ small can sweetcorn or kernels of 1 grilled sweetcorn
  • 2 Tbsp chopped coriander
  • 100 g feta optional
  • 1 lime/lemon

Method
 

  1. Cook the quinoa according to the packet instruction, then drain.
  2. Meanwhile, turn on the oven, setting the temperature to 180°C.
  3. Finely chop the onion and garlic.
  4. Heat a spoonful of olive oil in a frying pan and gently sauté the onion and garlic ( you can add some chilli too if you like it hot). This should take about 5-8 minutes. Add the chipotle paste and tomatoes ( or tomato purée), stir for one minute.
  5. Put the drained quinoa in a mixing bowl and add the spiced onion mixture.
  6. Rinse and drain the beans and corn, add these to the mixture. Season to taste, then add the feta (crumbled) and the chopped coriander leaves. Toss gently, taste and adjust the heat and seasoning to your liking.
  7. Halve the peppers lengthways and remove the seeds.
  8. Oil a baking tray. Stuff the pepper halves with the mixture and place them carefully in the tray.
  9. Bake them for 15-20 minute until the pepper is tender.