Stuffed peppers with Quinea, Bulgur, Spinach, Mozzarella Cheese and Kidney beans

It’s time for yummy healthy simple stuffed peppers

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These stuffed peppers were a hit with my younger son so I will be making them regularly as it one way of making him eat foods such as  quinea, bulgar, spinach and kidney beans disguised inside a lovely looking pepper.  I was really pleased that this healthy recipe tasted great.

Ingredients for 4 servings

    • 6 capsicums (Peppers)
    • 2-3  tbls Olive Oil
    • 2 cups of boiled and blended spinach
    • 1 can (400gms) of kidney beans
    • 2-3 tomatoes (optional)
    • 1 onion
    • 2-3 cloves of garlic minced through a garlic press
    • 2 cups of pasatta
    • ½ cup mixture of quinea and bulgur
    • 2-3 green chillies (optional)
    • ½ cup mozarella
    • 1 tsp salt
    • 1 tsp cumin seeds
    • 1 tsp cumin powder
    • 1 tsp chilli powder (optional)
    • ½ tsp turmeric

Method:

1.  Boil  the spinach with one cup of water and blend it well.  Chop the Onions as finely as possible. I use a mandoline slicer as it slices thin without creating a watery onion.

2.  Heat 2 tablespoons of olive  oil and add the cumin seeds.  Once the seeds brown, add the sliced onions.  Mince the garlic using a garlic press and add to the onions.   Next add the spinach and allow to cook for a minute or two.  Drain the juices from the kidney beans, wash them in cold water and add them to the spinach.  Add the turmeric, salt, cumin powder, chilli powder, pasatta and if  using fresh green chillies , add them too- to the mixture and allow this to simmer.

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3.  Cook the quinea and bulgur by following the instructions on the package.  I cooked mine in plenty of water and drained the water once the quinea and bulgur were cooked.

4.  Add the bulgur and quinea to the spinach and kidney bean mixture and allow to cook until most of the moisture is absorbed.  Once ready allow the mixture to cool.

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5.  Wash the peppers and cut the top and remove the inner seeds.  Save the top as we will need it to cover the peppers whist cooking.

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6.  Cut the mozzarella into small slices.  Also cut the tomatoes into slices.  Grease a baking tray with Olive oil and spread the tomato slices.  Use these tomato slices as a wedge to steady the peppers.  The tomatoes will also provide moisture to the peppers.   Place the peppers in the baking tray and fill them with the bulgur, quinea, spinach and kidney bean mixture.  Add the mozzarella in between the filling and add a slice at the top too.

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7.  Cover the peppers with their stocks.  Cover the dish with aluminium foil and cook in a preheated oven at 190°C (375°F or gas mark 5) for 20 minutes.   Reduce the heat to 150°C ( 300°F  gas mark 2) and cook for 15 minutes.  Remove the foil and allow to cook for a further 10 minutes.  If you like charred or over cooked peppers, you can cook them for a further 10 minutes.

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8.  Remove the Bulgur, quinea, spinach and kidney beans stuffed peppers and serve them hot. P1170326

I am sending this this recipe to this month’s In My Veg Box “Onions” event hosted by Tina of The Spicy Pear and run by Nayna of Citrus Spice UK

  • Nayna Kanabar

    These look really delicious Mina , healthy and full of protein. Please do link them to In my VEG BOX Onions this month.

  • Shobha Keshwani

    Such a healthy stuffing.. must try this one 🙂

  • Sylvia Fiolunka

    I love stuffed pepper yours look super delcious Mina! My fave stuffing (apart from rice) is freekeh and buckweat 🙂

    • MinaJoshi5409

      Thank you for visiting my blog Sylvia.

  • Jacqueline Gum

    I have been accustomed to stuffing peppers with ground beef and spices, but these look simply delicious and so much more healthy! I copied this one Mina:)

    • Jacqueline, Thanks for your comments.

    • MinaJoshi5409

      Jacqueline – Do share your pictures if you do manage to make this one.

  • OK, NOW I’m really hungry. This looks amazing. I love spinach and any recipe that it’s in, so that makes this a winner in my mind. 🙂

    • Susan, Thanks for your comments. There are many more recipes which uses Spinach on my website. Enjoy. Mina

    • It certainly is a winner with my family.

    • MinaJoshi5409

      This is one way of disguising vegetables from my son!

  • Tim

    I think last time I read your post it was right before brunch. Now it’s right before dinner and I was already hungry; now I’m chomping at the bit. Your food always looks so delicious.

    • Tim Thanks for your comments. I will be posting more recipes in the near future. Rest assured that each of the recipe I publish is cooked, tested in my kitchen.

    • Thank you Tim

    • MinaJoshi5409

      Tim – Thank you.

  • Mina, I love your recipes and I think you should put them all together in a downloadable book that we can buy so we have them all in one place. This is, like all the others, looks amazing.
    Lenie

    • Lenie, Thanks for the suggestion, I am working on this one, and will let you know when the EBook is ready. Mina

    • MinaJoshi5409

      Lenie – It’s something I would like to d sometime soon

  • Donna Janke

    This is an interesting stuffed pepper recipe. I have not liked quinoa to date, but maybe in this dish, mixed with all the other ingredients I would.

    • Hi Donna,
      You can use rice instead of Quinoa.

    • MinaJoshi5409

      Donna – you can swap the Quinoa for cooked rice

      • Donna Janke

        Thanks Mina. That’s a good idea. My husband and I both love rice.

  • Catarina Alexon

    What an unusual recipe for stuffed peppers, Mina. Sounds delicious and healthy.

    • MinaJoshi5409

      Thanks Catarina

  • Mina, I love stuffed peppers and find that they are a great way to use up leftover veggies and meat I may have in the fridge, plus I so love quinoa! I tend to stuff poblanos more than bells but I should branch out and grab a few bell peppers at the farmers market next time! I like how you use the cut tomatoes to add moisture too!

    • Stuffing poblanos sounds good too.

    • MinaJoshi5409

      Thanks Pamela. Stuffed poblanos sound good too

  • Thanks for the recipe Mina. I love stuffed peppers and this looks quick and fabulous!

    • Thank you Derrick

    • MinaJoshi5409

      Thank you Derrick

  • Meredith Wouters

    Yum! My kids love peppers, so I’ll have to try this one. What is pasatta? I don’t recognize that ingredient. I like the tip about the tomatoes, too.

    • Passata is an uncooked tomato puree that has been strained of seeds and skins. It’s a lot thicker than using tinned tomatoes and is great to use in pasta, as Pizza topping and of course any curries. Here’s an Amazon link to Passata

  • Erica

    Mmmm. These look very good. I’ve never tried anything like this so thank you for the recipe!

  • Hi Mina,

    That looks fabulous!!! I loved stuffed peppers but I haven’t had them with this recipe. Normally we use wheat rice. I’m really interested to try this so I printed it out and will make this in a few weeks.

    Thanks so much!
    Don Purdum

    • MinaJoshi5409

      Don – do share your pictures if you make this

  • Yum, yum, yum! You always make me so hungry Mina! I will have to try these! 🙂

  • Niekka McDonald

    I have most of the ingredients so I’m going to make this. I love stuffed peppers and I’m always trying to find new filling for them.

  • This looks amazing, Mina. Such a good way to make healthy food fun…and the mozzarella melting all over everything must make everything taste soooo good!

    Michele

    • MinaJoshi5409

      Thank you Michele

    • Michele – Thanks.

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