Stuffed peppers

55 min


4 persons




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Stuffed peppers


  • 170 g quinoa
  • 4 large bell peppers
  • 2 tsp Borges extra-virgin olive oil
  • 1 onion
  • 400 g cooked black beans
  • 230 g grated cheese
  • 178 g tomato or chipotle sauce
  • 1 tsp cumin, garlic powder or chilli powder (optional)
  • 150 g strained sweetcorn
  • Salt and pepper
Borges extra virgin olive oil

Extra Virgin Olive Oil

Step by step

  1. Step 1

    Boil the quinoa following the instructions on the packet, strain and put by in a bowl. Preheat the oven to 190 ºC.

  2. Step 2

    Cut the peppers in half lengthways and remove the seeds. Brush the upper side with extra-virgin olive oil and arrange them with the cut side facing upwards on an oven tray with a drizzle of extra-virgin olive oil in the bottom.

  3. Step 3

    Warm a dash of extra-virgin olive oil in a frying pan. Chop the onion and gently fry for 5 minutes. Add salt and pepper.

  4. Step 4

    Add the onion to the quinoa, together with the cooked black beans, 160 g cheese (save 70 g for later), sauce and sweetcorn. Stir well.

  5. Step 5

    Stuff the peppers with the mixture and cover the oven tray with tinfoil. Bake for 30 minutes.

  6. Step 6

    Take off the tinfoil, sprinkle with the 70 g of grated cheese and bake for 15 minutes more until they turn golden brown. Serve hot with some guacamole and sour cream on the side.

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