This is an easy, plant based recipe that is fulfilling and healthy. Red peppers are often filled with a rice filling, but here we change things up by swapping for quinoa and adding jackfruit for some added texture and substance, not to mention the general deliciousness that jackfruit never fails to deliver.
I kept the ingredients for this recipe simple, so that it can be thrown together quickly when food cravings hit. The flavor comes from a simple mix of spices that are common to most spice cabinets. Coriander, cumin, ground clove, nutmeg, and ginger are all the spices you’ll need. With cooked quinoa, a can of jackfruit, a vegan bouillon cube, a few cloves of garlic, some fresh basil, half of an onion, and a can of quality crushed tomatoes, this meal can be on your table in under an hour. So grab your apron and lets get to cooking!
Look at that beautiful jackfruit falling out of a cooked pepper:
Yum! I polished off 3 of these peppers when they came out of the oven, they were just too good!
I hope you give these a try, they are super yummy, promise. If you do try them, let me know in the comments how it goes!
- 4 red peppers
- 12 oz can of crushed tomato
- 1 can jackfruit
- 3/4 cup quinoa, prepared according to package directions
- 2 clove garlic, minced
- 1/2 onion, finally chopped
- small bunch of fresh basil, chopped
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp ginger
- 1/4 tsp clove
- 1/4 tsp nutmeg
- salt & pepper to taste
- Preheat oven to 375 F.
- Prepare the peppers by washing and gutting them. To gut the peppers, first slice off the top of each pepper and pull out the inside seeds and white flesh. Rinse thoroughly.
- Prepare the jackfruit by draining liquid from can and adding jackfruit to a small bowl. Working with one piece at a time, cut off the core section of each piece of jackfruit so that you are left with the shredded fleshy parts only.
- To a large bowl, add garlic, onion, chopped basil, coriander, cumin, ginger, clove, nutmeg, and bouillon cube. Mix well.
- Next add prepared jackfruit, cooked quinoa, and crushed tomatoes. Mix well and adjust seasonings as needed.
- Get the cleaned and gutted peppers and stuff them with the quinoa mixture to the top. Place the tops that you cut off back on top of the peppers (this step is not necessary but helps to hold in the mixture and adds to the aesthetic appeal of the dish).
- Get a small Pyrex dish and carefully place peppers inside. Pour 1/4 cup water in the bottom of the Pyrex dish to coat the bottom, this prevents burning while cooking.
- Place dish inside oven, uncovered and cook for roughly 25-35 minutes. Check peppers after 25 minutes, if they look slightly charred, they are probably done. If they aren’t, continue cooking an additional 10 minutes.
- Remove from oven and serve immediately.