Tomato-free Stuffed Bell Peppers

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.


  • 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
Stuffed peppers


  1. Preheat your oven to 180°C (350°F).
  2. Slice the tops off the bell peppers and remove the seeds and membranes.
  3. In a large frying pan, sauté the onion and garlic until fragrant.
  4. Add the minced turkey and cook until browned. Drain any excess fat.
  5. Stir in the cooked quinoa, black beans, sweetcorn, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes.
  6. Mix in Ally’s Tomato-Free Cooking Sauce and stir until well combined.
  7. Stuff each bell pepper with the quinoa mixture and place them upright in a baking dish.
  8. If using, sprinkle the grated cheese on top of each pepper.
  9. 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.
  10. Garnish with fresh coriander before serving.