Rainbow Stuffed Peppers

Love's Kitchen with Michele



2 red Peppers, halved and deseeded

1/4 diced red onion

1 crushed garlic clove

1 chopped chilli

1/4 cup grated carrot

1/4 cup chopped kale

Cubes of cooked beetroot (I like to

roast mine but it's not necessary if

using pre-cooked beetroot)

1/2 cup cooked quinoa

2 tbsp cooked chickpeas or beans

handful chopped fresh herbs (coriander/basil/parsley)

1 tbsp grated parmesan (or other cheese)


Heat oven to 180ºc.

In a shallow pan, sauté the onion, garlic and chilli in a little oil until softened.

Add the carrot, kale and chickpeas to the pan and season to taste. 

Combine this with the quinoa, beetroot and fresh herbs and then stuff this mixture into the halves of the pepper.

Sprinkle with a little parmesan

Place on a baking tray and cook in the oven for about 25 minutes until the pepper has softened and roasted.

Serve with green salad

Recipe Notes:


UK Health Coaches Association

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