Stuffed peppers and tomatoes


80 g quinoa
150 g corn
100 g chopped olives
100 g bedda herbs shepherd's purse, diced or crumbled
75 g bedda fresh cream herbs
50 g chopped fresh or frozen herbs (e.g. parsley, thyme, basil, chives, etc.)
50 g ground hazelnuts
2 cloves garlic, chopped
1 tbsp olive oil
1 tbsp capers
Juice of 1/2 lemon
3 tomatoes
2 pointed peppers
Salt, pepper


Boil the quinoa in double the amount of water for about 15 minutes until cooked. Then rinse and drain.

Put the corn, bedda herbs shepherd's purée, bedda fresh cream, herbs, hazelnuts, garlic, olive oil, capers and lemon juice in a bowl and mix. Season with salt and pepper.

Meanwhile, preheat the oven to 200°C.

Prepare the tomatoes and peppers. Cut off the top of the tomatoes and remove the seeds and the pulp by using a sharp knife. Scoop out the tomato with a spoon and set the pulp aside. Cut the peppers in half and remove the seeds as well.

Place the tomatoes and peppers on a baking tray. Bake for about 10-15 minutes until they start to soften.

Remove the baking tray from the oven and fill the vegetables with the quinoa shepherd's pie mix. Bake for another 5 minutes until the filling is warmed up.

Tip: Put the meat and tomato seeds in a blender together with herbs, garlic, a spoonful full of bedda fresh cream and a pinch of salt and blend to a smooth cream. Serve as a dip on the side.

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