Stuff Peppers

stuff peppers, looking for these recipes? check this for 3 best stuff peppers: Mexican rice and corn-stuffed peppers,Amaranth and quinoa stuffed peppers,Tuna-stuffed peppers

Mexican rice and corn-stuffed peppers

Image credit: Guy Bailey –


  • 1 tablespoon extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1/2 teaspoon Mexican chilli powder
  • 125g tub microwave super grains brown and riceberry rice
  • 125g can kidney beans, drained, rinsed
  • 125g can corn kernels, drained, rinsed
  • 1 tomato, finely chopped
  • 2 tablespoons finely chopped fresh coriander leaves, plus extra leaves to serve
  • 4 yellow bullhorn peppers
  • 1/4 cup grated tasty cheese
  • Light sour cream, to serve


  • Step 1
    Preheat oven to 200C/180C fan-forced. Heat oil in a large frying pan over medium-high heat. Add onion. Cook for 5 minutes or until softened. Add garlic and Mexican chilli powder. Cook for 1 minute or until fragrant. Remove from heat. Add rice, beans, corn, tomato and coriander. Stir to combine.
  • Step 2
    Cut each pepper in half lengthways. Remove and discard membranes and seeds. Place on a greased baking tray. Divide rice mixture among peppers. Sprinkle with cheese. Bake for 20 minutes or until cheese is golden and melted. Drizzle with sour cream and sprinkle with extra coriander. Serve.

Tuna-stuffed peppers

Image credit: Petrina Tinslay –


  • 2 hard-boiled eggs, peeled
  • 200g can tuna in olive oil, drained
  • 1 teaspoon Dijon mustard
  • 1 tablespoon flat-leaf parsley, finely chopped
  • 80ml (1/3 cup) good-quality mayonnaise
  • 220g jar Spanish piquillo peppers*, drained


  • Step 1
    Place the hard-boiled eggs in a bowl and lightly mash them with a fork.
  • Step 2
    Add the tuna, mustard, parsley and mayonnaise and then season with salt and pepper.
  • Step 3
    Open the cavity of each pepper, stuff with a little of the filling then arrange on a plate.

Amaranth and quinoa stuffed peppers

Image credit: Craig Wall –


  • 135g (2/3 cup) quinoa
  • 2 tablespoons Amaranth
  • 1 onion, finely chopped
  • 1 medium zucchini, trimmed, grated
  • 2 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 2 tablespoons currants
  • 2 tablespoons sunflower seeds, lightly toasted
  • 2 tablespoons roughly chopped flat-leaf parsley
  • 2 vine ripened tomatoes, diced
  • 75g fresh ricotta cheese
  • 4 large capsicums, halved lengthwise, seeded


  • Step 1
    Preheat oven to 180°C or 160°C fan forced. Line a large baking tray with non stick baking paper. Place the quinoa and amaranth in a medium saucepan with 400ml water, bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes or until water is absorbed and grains are al dente. Remove from heat, set aside to cool.
  • Step 2
    Meanwhile, heat a large frying pan over a medium heat, spray with oil. Cook the onion and zucchini, stirring, for 5 minutes or until softened. Add the garlic and cumin, cook for 1 minute more. Remove from heat and set aside to cool.
  • Step 3
    Place onion mixture, grains, currants, sunflower seeds, parsley, tomato and ricotta in a large bowl. Stir to combine. Season with salt and pepper.
  • Step 4
    Stuff the capsicums with the quinoa mixture and place on the prepared tray, cover tray with foil. Bake in preheated oven for 20 minutes. Remove foil, bake for a further 15-20 minutes, or until vegetables are tender and stuffing is golden.

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