Mexican Quinoa & Salsa Filled Peppers with Jalapeno Sour Cream
  • Prep time: 35 minutes
  • Calories: 490
In these quick and easy stuffed peppers, fresh corn from the cob, black olives, and cherry tomatoes are added to quinoa stuffing along with a refreshing salsa. With a bit of cheese melted over the top and jalapeno sour cream, this is a winning vego dinner.
  • 2 of Green Capsicum (small)
  • 12 Cup of White Quinoa
  • 2 Tsp of Vege Stock Concentrate
  • 120 g of Cherry Tomatoes
  • 1 Small Bunch of Coriander
  • 20 g of Sliced Jalapenos
  • 1 of Sweet Corn Cob
  • 3 Tbsp of Black Olives (sliced)
  • 70 g of Grated Pizza Cheese
  • 80 g of Sour Cream
  • 1 Tsp of Chipotle & Smoked Paprika (1-2)
  • 1 of Spring Onion

Cook Quinoa:

Preheat oven to 200°C. Bring a large pot of water to boil (for step 2). Place quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with vege stock concentrate and 1 cup of water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Prepare Capsicum:

Cut capsicums in half vertically. Use a small knife (or hands) to remove seeds and ribs, discard. Add to boiling water and cook for 5 minutes. Carefully remove capsicums from boiling water, drain well, then place open side up, in an ovenproof baking dish on a lined baking tray.

Prepare Corn Salsa:

Cut cherry tomatoes into quarters. Remove the husks and silks from the corn. Holding the corn cob upright, cut downwards towards chopping board, cutting the kernels off the cob. Thinly slice spring onion. Roughly chop jalapenos. Pick coriander leaves, discarding stems, and roughly chop.

Make Quinoa Filling:

In a small bowl, combine corn kernels, tomatoes, spring onion, spice mix and coriander (to taste). Add olives and 34 of the corn salsa to the cooked quinoa. Season with salt and pepper and mix well to combine.

Stuff & Bake Capsicums:

Fill the capsicum halves with quinoa stuffing and top with grated cheese. Bake in the oven for 10-12 minutes, until golden. Meanwhile, in a small bowl combine jalapenos (to taste) and sour cream. Season if required and mix well.

You Plate It:

Divide the stuffed capsicums between plates and serve with the remaining corn salsa. Top with jalapeno cream and any remaining coriander. Enjoy!