Easy stuffed peppers (with bulgur wheat, quinoa and chickpeas)

Updated: Feb 2

A delicious plate of food, bursting with flavour and goodness and fully vegan (just check your harissa - but usually it's fine).

WHAT YOU NEED (serves 2)

two large red peppers

two shallots

splash of olive oil

1 large leek

large handful of kale (woody bits removed) - you can also use baby spinach if you prefer

400g can of chickpeas, drained and rinsed

80g bulgur wheat

80g red quinoa

large garlic clove

2 tsp verbena harissa (depending on how hot you like it!)


  • Slice the top off the red peppers, drizzle with a little olive oil and seasoning, and place them with their tops onto a baking tray. Put in an oven at 180 degrees.

  • Put the bulgur wheat in boiling water a heatproof bowl for about 20-30 minutes until soft.

  • Chop the shallots, slice the leeks and rip up the kale or spinach) and put in a frying pan (with a lid) with a little oil, soften and add the verbena harissa and chick peas.

  • Add a splash of water and put the lid on the frying pan. Turn the heat down so that the vegetables steam.

  • Put the quinoa on to boil. When the quinoa is soft (about 10-15 minutes) the bulgur wheat should have absorbed sufficient water to be soft and fluffy. the vegetables should be softened and all lovely in the harissa.

  • Fold the grains into the pan with the vegetables. Make sure it's all combined and warmed through.

  • Get the red peppers out of the oven and pile it in. As you can see, mine was overflowing!

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