Savour the rich flavours of our Tomato-Free Stuffed Bell Peppers, a delightful and nutritious meal perfect for dinner. This recipe combines quinoa, minced turkey, and black beans, all mixed with our unique Ally’s Tomato-Free Cooking Sauce, creating a hearty filling that’s both satisfying and tomato-free. These stuffed bell peppers are easy to prepare and can be customised with your favourite ingredients. Topped with melted cheese and fresh coriander, they offer a burst of colour and taste that will please everyone at the table. Ideal for those managing tomato intolerance, this dish ensures you can enjoy a delicious, comforting meal without compromising on flavour.
Ingredients:
- 4 or 5 large bell peppers
- 200g quinoa, cooked
- 200g minced turkey or a plant-based alternative
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jar Ally’s Tomato-Free Cooking Sauce
- 1 tin black beans, drained and rinsed (around 400g)
- 100g sweetcorn
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 100g grated cheese (optional)
- Fresh coriander for garnish
Instructions:
- Preheat your oven to 180°C (350°F).
- Slice the tops off the bell peppers and remove the seeds and membranes.
- In a large frying pan, sauté the onion and garlic until fragrant.
- Add the minced turkey and cook until browned. Drain any excess fat.
- Stir in the cooked quinoa, black beans, sweetcorn, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes.
- Mix in Ally’s Tomato-Free Cooking Sauce and stir until well combined.
- Stuff each bell pepper with the quinoa mixture and place them upright in a baking dish.
- If using, sprinkle the grated cheese on top of each pepper.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is golden and bubbly.
- Garnish with fresh coriander before serving.
