Stuffed green peppers

Quinoa, black beans and porcini mushrooms-stuffed green peppers


  • 3 big green peppers
  • 1 cup cooked quinoa
  • 1/2 cup black beans from can, well washed and drained
  • 1/2 cup porcini mushrooms, washed and dried
  • 1/2 cup red onions, diced
  • 4 cloves garlic, diced
  • 1/2 tsp. cayenne pepper
  • 1 tsp. turmeric powder
  • Goat cheese to spread over top of stuffing
  • 2 Tbsp canola oil to sauté
  • 1 Tbp. olive oil
  • 1 Tbsp cilantro, cut
  • Salt (optional)


Sauté garlic and onion in a Tbsp. of oil until the garlic turns light brown. Add the turmeric and cayenne pepper.

Next, add mushrooms to the mix. Cook together for about 8 minutes. Finally add the beans, cilantro and a bit of salt. Give the mix a few tosses.

Take the green peppers, wash, dry and remove the stems. Scoop out the seeds and fibre. Rub the outside of the peppers with olive oil. Pack in the prepared vegetables.

Bake on 400°C until the outside of the peppers look done. Finally spread the goat cheese. If you do not like goat cheese, you may use cheddar or mozzarella.

Bake until the cheese melts and turns golden brown. Serve warm.


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