Preparation time : 15 minutes

Cook time : 1 hour

Quantity : 2 servings


For the stuffed peppers :

  • 1/2 cup dry quinoa
  • 1 red pepper
  • 1 green pepper
  • 1 tbsp olive oil
  • 1/2 red onion
  • 1/4 cup whole kernel corn
  • 2 tbsp tomato paste
  • 1/2 tsp cumin powder
  • 1/4 tsp chili powder
  • 1/4 tsp garlic powder
  • Salt and pepper
  • 6 HARi&CO chickpea no meat balls

Toppings (optional) :

  • 1/2 avocado
  • Fresh coriander
  • Plain yogurt
  • Fresh lime juice



  1. Rince throughly the dry quinoa under water, drain and add to a saucepan with 1 cup of water and bring to a boil. Once boiling, reduce heat, cover with a lid and simmer for 20 minutes until all the water is absorbed. Remove from heat and set aside.
  2. Preheat oven to 400 degrees F and lightly grease a baking dish or line with baking paper.
  3. Half the peppers and remove all the seeds and white parts. Brush the halved peppers with oil and place in the baking dish.
  4. Add cooked quinoa to a mixing bowl and add the red onion finely chopped, corn kernels, tomato paste, cumin, chili, garlic powder, salt and pepper. Mix to combine until compact.
  5. Generously stuff the peppers with the quinoa mixture and add the HARi&CO chickpea no meat balls on top, without preliminary defrosting. Gently push the balls into the filling.
  6. Cover the dish with foil and bake for 30 minutes covered. Then remove the foil and bake for another 10 minutes, until the peppers and filling are slightly golden brown.
  7. Remove from the oven and top with yogurt, slices avocado, coriander and lime before serving.

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