Spicy quinoa stuffed peppers with sweet chilli pumpkin seeds

Spicy quinoa stuffed peppers with sweet chilli pumpkin seeds

Stuffed peppers
Mira Manek is an author, wellness consultant, has her own café in Kingly Court, inside Triyoga Soho. She has kindly shared this delicious recipe with us, and we think you'll love it!


  • 60g quinoa
  • 200ml water 200ml
  • 2tsp coconut oil
  • 1tsp cumin seeds
  • 2 garlic cloves
  • 1in grated ginger
  • 1 green chilli
  • Handful of broccoli
  • 1 yellow (or any) bell pepper
  • 6-8 walnuts
  • 1tsp salt
  • ¼ teaspoon turmeric
  • ¼ teaspoon coriander powder
  • Pinch of cumin powder
  • 1tbsp rice vinegar
  • Sweet chilli pumpkin seeds
  • 2 tbsp pumpkin seeds
  • ½tsp coconut oil
  • 2tsp honey or maple syrup
  • Pinch of salt 

Chilli yoghurt

  • 3tbsp yoghurt
  • 2tbsp water
  • ¼tsp red chilli powder
  • ¼tsp Himalayan salt

 Additional garnishing

  • Handful of parsley


1. Pre-boil the quinoa in advance if possible in the measured amount of water. When boiling on a low heat, add a little extra water if necessary. It should take around 20 minutes to cook.
2. To cook the peppers, preheat the oven on gas mark 4 and then place the pepper halves in the oven for around 15 minutes or a little longer.
3. While in the oven, make the stuffing. To do this, melt the coconut oil or any oil on a low heat and add the cumin seeds. After around a minute, add the spring onions or chopped onions.
4. Once lightly browned, grate the garlic into the mix and add the chopped green chillies. Stir together and then add the broccoli pieces. Let this cook for a couple of minutes before adding the pepper pieces, walnuts and cooked quinoa.
5. Now add the turmeric, coriander and cumin powder as well as the rice vinegar or lime. Let this cook on low heat while you make the pumpkin seed garnish (you can also make this in advance).
6. In a small pan, melt the coconut oil, stir in the pumpkin seeds and add the honey, red chilli powder and salt. Stir together on a low heat for a couple of minutes and then leave aside to cool.
7. Now take the peppers from the oven (but leave the oven on), add the quinoa stuffing and place in the oven again for another 10-15 minutes. While they are cooking, make the chilli yoghurt by mixing together all the ingredients.
8. Once the peppers are cooked, place on serving plate, sprinkle the pumpkin seeds, drizzle the chilli yoghurt, sprinkle with some parsley leaves (can also use coriander). They are best served hot, but can also be eaten cold.