Amaranth Stuffed Peppers


A new take on stuffed peppers. Amaranth is known as an ancient aztec grain, I can only describe the taste and texture as a cross between cous cous and quinoa. It’s gluten free and a great source of protein. This is a light, low calorie meal but you could sprinkle a little bit of vegan cheese on top if you fancy a treat.


Amaranth Stuffed Peppers

Serves 2


  • 150g Amaranth
  • 3 Pointed Sweet Peppers
  • 1 Vegetable Stock Cube
  • 1 Tbsp Nutritional Yeast (plus a little extra to sprinkle on top)
  • 1 Tsp Smoked Paprika
  • 1 Spring Onion
  • 100g Courgette (diced)
  • 100g Mushrooms (diced)
  • 1 Small Chilli
  • Few Sprigs of Corriander
  • Salt


  1. Preheat the oven to 200c.
  2. Cook the amaranth in 400ml water, bring to the boil then reduce to a medium heat and cook for 15-20 minutes until almost cook.
  3. For the last 5 minutes of the cooking time add 1 stock cube, paprika, salt, nutritional yeast, spring onion, corriander, courgette and mushrooms and mix.
  4. Take the pointed peppers and slice in half, removing any seeds. Place the peppers on a lined baking tray and set aside.
  5. Once the amaranth and vegetables have cooked through gently spoon the mixture into the peppers and bake for 15-20 minutes.
  6. Bake until the peppers are soft and remove from the oven. Garnish with freshly chopped corriander, chilli and spring onions.



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