Quinoa and Bacon Stuffed Coloured Peppers


  • 2 coloured peppers (Ettrick Gardens)
  • ¾ cup cooked quinoa
  • ¼ cup sliced basil leaves
  • 1 spring onion - finely sliced
  • ¾ cup bacon pieces – cooked (Havoc Farm Pork)
  • 2 tomatoes – diced
  • Salt and pepper
  • ½ teaspoon chilli flakes
  • ¾ cup grated sheeps milk pecorino (Whitestone Cheese)
  • Drizzle of olive oil (Dunford Grove)


  1. Preheat the oven to 180 degrees celsius.
  2. Combine the quinoa, basil leaves, spring onions, bacon pieces, diced tomatoes, salt and pepper, and chilli flakes in a large bowl.
  3. Cut the peppers in half and remove the seeds and internal membrane and discard. Place the peppers on a lined baking dish.
  4. Pile the mix into the prepared peppers and top with the grated pecorino.
  5. Bake in the oven for 25 minutes.
  6. Drizzle with olive oil, and garnish with fresh basil leaves.
  7. Serve immediately.
  8. Enjoy!


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