Stuffed red peppers with black beans & chilli lime by Mindful Chef | Mealz

Stuffed red peppers with black beans & chilli lime

2 Servings

5 min Prep, 25 min Cook


Contains Celery


Views: 247


Cooking Stages

    • Preheat the oven to 200C / gas mark 6 and boil a kettle. Dissolve the stock cube in 300ml boiling water.

    • Rinse the quinoa, place in a saucepan with the stock and simmer for 15 mins. After 10 mins of cooking, drain the black beans and add to the quinoa, simmer for a further 5 mins.

    • Meanwhile, slice the red peppers in half and remove the seeds. Thinly slice the spring onions and dice the tomatoes.

    • When the quinoa is cooked, drain the mix and place in a bowl. Stir in the spring onions, tomatoes, two thirds of the paprika and season with black pepper. Stuff the red peppers with this quinoa, bean & vegetable mix. Place these on a baking tray and drizzle over 1/2 tbsp oil, place in the oven for 10-15 mins until the pepper softens.

    • In a dry frying pan on a medium heat, toast the sunflower seeds for 3 mins, then sprinkle over the remaining smoked paprika and remove from the pan.

    • To make the chilli lime drizzle; mix the juice from the lime with the chipotle paste and 1 tbsp olive oil.

    • Serve the red peppers alongside the baby spinach and drizzle over the chilli lime sauce. Sprinkle over the paprika sunflower seeds.

Nutrition Facts

Serving Size 0 g

Amount Per Serving
Calories 555 cals28%
% Daily Value*
Kilojoules 1992 kJ28%
Fat 20 g31%
Sodium 0 mg0%
Carbohydrate 59 g20%
Protein 25 g50%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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