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Japanese • Vegetarian

Quinoa stuffed peppers — Japanese — pantry-friendly

A wholesome family version that turns pantry staples into a colourful meal, with simple swaps and clear doneness cues.

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18 minPrep
35 minCook
53 minTotal
4Serves
Quinoa stuffed peppers — Japanese — pantry-friendly

Serves 4

Ingredients

  • 4 large bell peppers, halved
  • 3 cups cooked quinoa
  • 1 can (398 ml) black beans, rinsed
  • 1 cup corn
  • 1 tbsp toasted sesame oil
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp grated ginger
  • Fine salt and black pepper, to taste
  • 1 cup extra vegetables, fresh or frozen
  • Optional brand pick: Kikkoman Less Sodium Soy Sauce (or any reduced-sodium soy sauce)

5 steps

Method

  1. Heat the oven to 400°F (200°C) and lightly oil the baking dish or pan.
  2. Prepare the main ingredients as listed and combine them in a large bowl.
  3. Fold in the seasonings — 2 tbsp reduced-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger — without overworking the mixture.
  4. Portion into the dish and bake for about 35 minutes, until the centre is set.
  5. Rest for 5 minutes before serving, then adjust the seasoning to taste.