Mini Roasted & Stuffed Peppers

Ok, little confession here: I have a weird fascination with everything smaller than it’s smaller than its intended size. In short, I love tiny stuff. Especially when it comes to food. So when I found these mini peppers in my local supermarket I had to do something with it.

This recipe wis kind of inspired by a traditional Tabouleh, but only made with Quinoa, some hummus added to the mix and then stuffed inside a tiny pepper. So almost the same thing. Not. 🙂

Mini Stuffed and Roasted Peppers

Serves 4


  • 12 mini peppers (or 4 large ones)
  • 2 tbsp of olive oil

for the hummus:

  • 1 cup or 180g of cooked chickpeas
  • 1 generous tbsp of tahini
  • 1 clove of garlic
  • the juice of 1/2 lemon
  • 1/2 tsp of ground cumin
  • 1 tbsp of olive oil
  • salt & pepper
  • about 4 tbsp of water

for the filling:

  • 1 cup or 190g of quinoa
  • 1 lemon
  • a handful of fresh parsley
  • a handful of arugula
  • 1/2 a pomegranate
  • salt & pepper


  1. Preheat the oven to 200C.
  2. Wash and dry your peppers and then place on a baking sheet and drizzle with the olive oil. Roast for about 15 mins in the oven then flip and roast for another 5-10 mins. Watch them closely so they don’t turn black and check for consistency, once they are soft to the touch, they are ready to be taken out of the oven.
  3. While you are roasting the peppers start cooking your quinoa, together with 2 and half cups of water and the juice of 1/2 lemon for about 20 mins. Rinse well before cooking.
  4. Next make the hummus by simply adding all of the ingredients to a blender or food processor and blend until creamy and smooth.
  5. Once the peppers are done, slice them open lengthwise on one side. Using a small spoon carefully remove the seeds from inside.
  6. Then chop the parsley and the arugula and remove the seeds from the pomegranate. Mix the cooked quinoa with 3 tbsp of hummus, the parsely, arugula, pomegranate seeds, the juice of 1/2 a lemon and loads of  salt & pepper.
  7. Then carefully using a small spoon stuff the peppers with the quinoa mix and serve with a side of leftover hummus.

Ps: This recipe works just as well with about 4 regular sized peppers. Just make sure to adjust the time when baking them.

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