Life might be too short to stuff a mushroom, but these stuffed peppers were well worth the (pretty small) effort. And to be honest, this filling in a nice fat portabella would be equally delicious. If you’re worried about the ethics of using quinoa, you could replace it with bulgar wheat or couscous. Either way, this is a lovely, tasty version of a vegetarian classic.


  • 1 cup quinoa
  • 2 cups water
  • 1 tsp vegetarian Swiss Bouillon stock powder
  • 100g mushrooms, finely chopped
  • 1 baby leek, finely chopped
  • 1/2 red onion, finely chopped
  • 1/2 stick of celery, finely chopped
  • 1/2 courgette, finely chopped
  • 2 red peppers, sliced in two and de-seeded
  • 2 tbsp soft goats’ cheese
  • 1 tbsp chopped flat-leaved parsley

Pre-heat the oven to 150C.

First of all, cook the quinoa on the hob over a low temperature. Add a little bouillon for extra flavour. In general with quinoa, you use double the amount of water to grain. If necessary, add a little more water. You know it is cooked when the grain separates into a tiny kernel, and a tiny threadworm.

Gently cook the vegetables until soft and golden. Mix them into the cooked quinoa. Spoon into the peppers. Sprinkle a little goats’ cheese on top.

Bake on a moderate heat for 15-20 minutes, until the pepper is cooked. If the filling starts to burn, cover with tinfoil.

Sprinkle with flat-leaved parsley.

SERVES 2, or can be used as a vegetable side.