These cute Halloween peppers are packed with protein and colourful veggies, making them the perfect, fun tea time meal for kids.

Makes: 6

Jack O' Lantern Stuffed Peppers

  •  6 large orange or yellow peppers
  • 190g (1 cup) smoked quinoa, we used Hodmedods
  • 480ml (2 cups) water
  • 1 vegetable stock cube
  • 1 tsp sea salt flakes
  • 1 tbsp olive oil
  • 1 red onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 260g tin no added sugar sweetcorn, drained
  • 400g tin black beans, rinsed and drained
  • 1 tbsp smoked paprika
  • Sea salt and black pepper, to taste


  1. Preheat oven to 180°C/350°F/Gas 4. Cut the tops off the peppers and remove the cores and seeds. Using a sharp knife, cut holes in the peppers to resemble faces. Slice off the very bottoms of the peppers to help them stay upright when stuffed.
  2. Place the quinoa in a pan and add the water, stock cube and salt. Bring to a simmer and allow to cook for 25 minutes or until nearly all the water has been absorbed. Turn off the heat and leave to stand for 10 minutes.
  3. Heat the oil in a frying pan and add the onion. Stir fry for a few minutes until starting to soften before adding the garlic, sweetcorn, beans, smoked paprika. Stir well to combine and season well.
  4. Arrange the peppers in a baking dish and spoon the quinoa into the cavities. Replace the lids and bake for 20 minutes, until softened but not collapsing. Serve warm.

Per serving (179g) Calories: 221, Carbohydrates: 32g, Sugars: 8g, Salt: 0.36g, Fat: 4.3g, Saturates: 0.6g, Protein: 9.7g

Taken from October 2018 (Issue 43) Vegan Life Magazine

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