Jackfruit and quinoa stuffed peppers [vegan!]

sneak peak: a recipe for vegan stuffed peppers filled with a delicious jackfruit and quinoa mix and topped with a tropical mango, kiwi, avocado, lime salsa

Let me first direct you to last week's post for pulled jackfruit tacos with a tropical salsa, because this is an excellent way to use up any leftovers! If you haven't already made that recipe, this is also a delicious recipe in its own right and mucho easy peasy. Let's crack on!

Jackfruit and quinoa stuffed peppers
vegan, gluten free
serves 2-3 as a main or 6 as a starter/side

Ingredients
6 large red peppers (with flat bottoms so they can sit on the tray without falling over)
a few big handfuls of quinoa (approx. 200g)
approx 250ml veggie stock (1 tsp bouillon + hot water)
leaves

Jackfruit (or leftovers from the pulled jackfruit tacos recipe (about half the full amount))
1/4 red onion, chopped
2 cloves garlic, minced
1/2 can jackfruit (in water/brine, not syrup), drained and shredded (use two forks to pull it apart)
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp lazy chilli
salt & pepper
50ml veggie stock

Tropical salsa
1/2 red onion
3 small or 2 large kiwis
1/2 mango
1 small avocado
handful coriander leaves
juice of 1 lime
salt & pepper

Directions
1. Preheat the oven to 180 degrees fan, or 200 degrees for non-fan assisted.
2. Put the quinoa on to cook according to package instructions. It's tastiest if you use stock instead of water - I use bouillon. Keep it simmering until the liquid is soaked up, should be around 20 minutes.
3. Meanwhile, cook the jackfruit by sautéing the onion then adding the garlic once it's soft, before adding the jackfruit, spices and veg stock. Simmer until the stock is soaked up, then mix in with the cooked quinoa.
4. Slice each pepper in half vertically and cut out the pithy bits and seeds from the inside. Fill each one with the quinoa jackfruit mix. Drizzle with olive oil and roast in the oven until the pepper is soft, about 20-30 minutes - check every so often to make sure it doesn't burn.
5. Serve alongside a bed of leaves with the tropical salsa, maybe an extra drizzle of balsamic for good measure, and enjoy!

Whether you're making this from scratch or as a creative way to use up your leftovers, I'd love to hear what you think of it. Please tag me in any photos on Instagram @imogenfin, and leave a comment here to let me know!

*All photos in this post are mine. If you wish to use any, please ask my permission and credit me.*
As always, all photos are click-to-enlarge.