Quinoa and halloumi stuffed ramiro peppers with salsa verde recipe

  • Serves 4
  • 10 mins to prepare and 45 mins to cook
  • 432 calories / serving
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Loaded with quinoa, kidney beans, halloumi and spring onions, these stuffed peppers are sure to bring some flavour to your dinner table. Add some zing with a silky salsa verde and serve with a crisp, green salad for a gorgeous main that's both gluten-free and veggie-friendly.  

  1. Preheat the oven to gas 7, 220°C, fan 200°C, and grease a baking dish with oil. Arrange the halved peppers in the dish; set aside. Mix the kidney beans, quinoa, halloumi and spring onions in a bowl and season. Stuff each halved pepper with this mixture.
  2. Toss the tomatoes in 1 tsp oil. Top each stuffed pepper half with a few tomatoes, gently pressing them into the quinoa mixture to secure. Put the dish into the hot oven and roast for 40-45 mins, or until the peppers are cooked through.
  3. While the peppers are roasting, make the salsa verde. Put the ingredients into the small bowl of a food processor with 50ml water and a little seasoning, then pulse until smooth. To serve, drizzle over the peppers and put the remainder in a bowl alongside. Serve with a green salad, if you like.
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  • Ingredients

  • 4 sweet pointed ramiro peppers, cut in half lengthways and seeded
  • 1 tbsp olive oil, plus 1 tsp for the tomatoes and extra for greasing
  • 400g tin kidney beans, drained and rinsed
  • 250g pack ready-to-eat red and white quinoa
  • 125g halloumi, grated
  • 2 spring onions, finely sliced
  • 250g cherry tomatoes, halved
  • For the salsa verde

  • 100g pack flat-leaf parsley
  • 3 spring onions, roughly chopped
  • 1 garlic clove, roughly chopped
  • 1½ tsp caster sugar
  • 1 lemon, juiced
  • Energy 1805kj 432kcal 22%
  • Fat 22g 31%
  • Saturates 7g 37%
  • Sugars 15g 16%
  • Salt 2.3g 39%

of the reference intake
Carbohydrate 42g Protein 17.7g Fibre 10.5g


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