[RECIPE] Mince & Quinoa Stuffed Peppers

Looking for a healthy and substantial meat-free comfort food main dish? This mince and quinoa stuffed peppers recipe is a great option.

Future Farm’s plant-based meat alternatives can help make following flexitarian and vegan lifestyles easy and delicious.

Ingredients

• 1 pack Future Farm Mince
• 3 whole peppers, red or yellow, halved lengthwise and de-seeded
• 2 cloves garlic finely chopped
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 ½ teaspoons smoked paprika
• 1 can mixed beans, drained
• 1 can sweetcorn, drained
• Fresh coriander chopped
• 1 cup quinoa cooked in vegetable stock according to packet instructions
• Vegan cheese

For the toppings

• Guacamole
• Sour cream

The Future Farm meatless meat range uses a tech-savvy mix of GMO-free chickpea, pea, soy, and beetroot, all grown in an environmentally friendly way, to give all the taste and texture satisfaction of meat.

Instructions

1. Pre-heat oven to 190°C.
2. Brush the de-seeded and halved peppers lightly with olive oil. Bake face down on a baking tray for 15 minutes.
3. Fry the garlic gently in olive oil for 1 minute then add the Future Farm Mince and spices. Cook stirring for about 5 minutes until the mince has broken up and browned evenly. Allow to cool slightly.
4. Mix the drained beans, sweetcorn, fresh coriander, season and stir into the cooked quinoa. Add in the cooked mince and mix well.
5. Remove the peppers from the oven after 15 minutes and turn them so the open sides are up. Fill them with alternating layers of the quinoa and mince mix and grated cheese until they are full.
6. Return to the oven and bake for 20-30 minutes until the peppers are cooked and the top layer of cheese is sizzling.
7. To serve, top with guacamole, sour cream, and more fresh coriander.

The Future Farm meatless meat range is available at Checkers.

Author: Pedro van Gaalen

When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.

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