Saturday Kitchen

Saturday Kitchen

Kick-starting the New Year with a tasty & healthy meal which can be eaten hot or cold, perfect to eat at home or pack for lunch…

Stuffed Pepper with Chilli & Lime Quinoa & Tofu


½ cup quinoa

½ cup bulgur wheat

2 teaspoons coconut oil

1 medium onion chopped

diced green chilies (as much as you like your heat!!)

3 cloves crushed garlic

400ml veg stock

1/2cup fresh coriander (for garnish)

1/2 cup chopped spring onion

2 tablespoons lime juice

2 red peppers

100g tofu cubed



rinse quinoa & bulgur wheat

heat oil add onion and cook till soft

add chilies and garlic cook through for a couple of minutes

add quinoa then pour in the stock

reduce heat to gentle simmer and leave for 20-25mins without stirring (keep an eye on it so that it does not dry out and burn to the bottom off the pot)

Take it off the heat, and add spring onions, lime juice & coriander


While quinoa is cooking open the pepper round the core at the top to take the seeds and white bits out leaving you with a pepper cup (keep the lid part too)


Once the quinoa is cooked layer the quinoa and tofu to fill the pepper then roast in the oven for 20-25mins at 180deg


You can swap out the tofu for cooked chicken and if you are serving 1 before roasting the pepper you can wrap in Clingfilm then refrigerate and cook at a later time or the next day.


Eat yourself happy


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