Spicy Stuffed Capsicums (Gluten Free and Vegetarian

Name: Spicy Stuffed Capsicums (Gluten Free and Vegetarian)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Cooked Black Beans (canned Or Soaked, Then Boiled); 1 cup Quinoa; 2 cups Boiling Water; 1 Tablespoon Olive Oil; 1 whole Courgette (Zucchini), Diced; 1 whole Carrot, Grated; 1 whole Red Onion, Diced; 1 whole Tomato, Diced; 1 Tablespoon Fresh Coriander; 1 teaspoon Paprika; 1 teaspoon Cumin; 1 whole Chili Pepper; 4 whole Capsicums (Bell Peppers); 1/2 cups Almond Flour; 1/4 cups Grated Parmesan Cheese

Servings: persons

1 cup Cooked Black Beans (canned Or Soaked, Then Boiled)
1 cup Quinoa
2 cups Boiling Water
1 Tablespoon Olive Oil
1 whole Courgette (Zucchini), Diced
1 whole Carrot, Grated
1 whole Red Onion, Diced
1 whole Tomato, Diced
1 Tablespoon Fresh Coriander
1 teaspoon Paprika
1 teaspoon Cumin
1 whole Chili Pepper
4 whole Capsicums (Bell Peppers)
1/2 cups Almond Flour
1/4 cups Grated Parmesan Cheese

1
1.
2
Soak black beans overnight in a bowl of warm water, then cook for 10 minutes in a pot of boiling water to prepare for cooking.
3
This method can be replaced by using a cup of canned black beans.
4
2.
5
In a saucepan, cook 1 cup quinoa in 2 cups boiling water until water has evaporated.
6
Preheat oven to 180 C. 3.
7
Then heat the oil in a large skillet over medium heat.
8
Stir-fry the beans, quinoa and fresh vegetables (I use courgette, grated carrot, red onion and tomatoes) until vegetables reach your desired level of done.
9
4.
10
Add spices to your taste.
11
5.
12
Halve capsicums lengthwise, remove the seeds (keep the stems on) and fill with the mixture.
13
6.
14
Top with almond flour and Parmesan cheese and place into a baking dish.
15
7.
16
Bake for 10-15 minutes at 180 C. 8.
17
Serve hot with a side of guacamole or tomato salsa.

1392

kcal

Calories

141

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup Cooked Black Beans (canned Or Soaked, Then Boiled), 1 cup Quinoa, 2 cups Boiling Water, 1 Tablespoon Olive Oil, and more.

Yes, Spicy Stuffed Capsicums (Gluten Free and Vegetarian) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Stuffed Capsicums (Gluten Free and Vegetarian)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions