Moringa, Sun-Dried Tomato & Cashew Quinoa Stuffed Peppers

          Get in the Halloween mood with a spooky superfood supper! These fun stuffed peppers are the perfect thing to serve up on the 31st - ultra easy to make, bursting with nourishing green goodness and utterly moringalicious. 

          Makes 4-5


          2 tsp Aduna Moringa Powder
          2 cups cooked quinoa
          4-5 medium bell peppers (orange and yellow are best for Halloween "pumpkins"
          1 tbsp olive oil
          1 onion, diced
          1/2 cup cashews
          2 cloves of garlic, minced
          1 tsp dried oregano
          handful of fresh basil leaves
          4-5 sun-dried tomatoes, rehydrated or oil-packed and chopped
          generous handful of chopped leafy greens (kale, spinach, chard, etc.)
          2-3 tbsp water
          salt and pepper to taste


          Preheat the oven to 180C.

          Heat the oil in a pan pan over medium heat, add the onion and cook for 5 minutes, stirring, until translucent. Add the cashews, garlic and oregano and continue to cook for a further 5 minutes, until the cashews start to brown. Add the sun-dried tomatoes, greens and water, season well then cook until the greens wilt.

          Stir through the quinoa and moringa powder, adding a little more water if the mixture looks dry.

          Slice off the tops of the peppers and remove cores and seeds. Carefully cut out a halloween face in the peppers using a sharp knife.

          Spoon the filling into the peppers, place the tops back on, place on a baking try and cook for 20 minutes, until the peppers are tender.

          Delicious served with hummus and a green salad.


          Recipe by Coconut and Berries

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