Roasted red peppers stuffed with quinoa, black beans & spring onion, drizzled with a chilli lime dressing and toasted paprika sunflower seeds, for a boost of Vitamin E.

Serves: 2 | Cook Time: 30 mins | Calories: 559 | Type: Vegan + Gluten-Free | Macros P: 25g / C: 59g / F: 20g


  • 240g black beans (drained)
  • 80g quinoa
  • 2 red peppers
  • 4 spring onions
  • 2 tomatoes
  • 1/2 lime
  • 2 tsp chilli paste
  • 40g baby kale
  • 1 tsp smoked paprika
  • 1/2 vegetable stock cube (celery)

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Preheat the oven to 200C / gas mark 6 and boil a kettle. Dissolve the stock cube in 300ml boiling water.
  2. Rinse the quinoa, place in a saucepan with the stock and simmer for 15 mins. After 10 mins of cooking, drain the black beans and add to the quinoa for a further 5 mins.
  3. Meanwhile, slice the red peppers in half and remove the seeds. Thinly slice the spring onions and dice the tomatoes.
  4. When the quinoa is cooked, drain the mix and place in a bowl. Stir in the spring onions, tomatoes, two thirds of the paprika and season with a generous pinch of sea salt and black pepper. Stuff the red peppers with the quinoa & bean mix. Place these on a baking tray and drizzle over 1/2 tbsp oil, place in the oven for 10 mins until the pepper softens.
  5. In a dry frying pan on a medium heat, toast the sunflower seeds for 3 mins, then sprinkle over the remaining smoked paprika and remove from the pan.
  6. To make the chilli lime drizzle; mix the juice from the lime with the chilli paste and 1 tbsp olive oil.
  7. Serve the red peppers alongside the baby kale and drizzle over the chilli lime sauce. Sprinkle over the paprika sunflower seeds.