recipe Peppers stuffed with Jollof quinoa


Jollof is made with its world famous base of red pepper, tomato and onion, but this recipe is very tomato, with the red pepper element only entering the roasting of the dish at the very end. Pick and choose the toppings that work best for you, but I highly recommend the coconut yogurt.


Preparation time: 20 minutes

Cooking time: 1h35




  • 3½ tablespoons vegetable oil, plus more for drizzling
  • 1 red onion (½ thinly sliced, ½ coarsely chopped)
  • 2 garlic cloves, minced
  • 7½ cm ginger, peeled and grated 1 Scotch bonnet (to taste), coarsely chopped
  • 1 tbsp fresh thyme leaves
  • 400 g crushed tomatoes
  • 1 tablespoon of tomato puree
  • 2 teaspoons liquid smoke
  • 2 tsp smoked paprika
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1 vegetable stock cube, crumbled
  • 200 g washed and drained quinoa
  • 4 red bell peppers, seeded and halved lengthwise
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To serve

  • Coconut yogurt
  • pomegranate molasses
  • Thinly sliced ​​spring onion
  • A handful of fresh thyme


  1. Pour two and a half tablespoons of oil into a medium saucepan and heat over medium heat. Sauté the chopped onion for 10 minutes until golden. Then add the garlic, ginger, Scotch bonnet and thyme and cook for two minutes.
  2. Add the chopped red onion, tomatoes and tomato puree to a blender or food processor and blend until smooth. Add the mixture to the pan, cover and cook for 20 minutes. Stir in liquid smoke, paprika, nutmeg, ground cloves, vegetable stock cube, salt and pepper and cook for two to three minutes.
  3. Add the quinoa, followed by 400ml boiling water. Bring back to a boil, then lower the heat, cover and simmer for 20 to 30 minutes or until the quinoa is cooked. Remove from the heat and stir with a fork.
  4. Preheat your oven to 190°C/170°C convection/thermostat 5 and line a baking sheet with parchment paper. Brush the red pepper halves with the remaining tablespoon of oil and sprinkle with a pinch of salt. Stuff the peppers with the quinoa, then cover with lightly oiled foil and bake for 35-45 minutes, until the peppers are tender. Remove the foil, drizzle with a little oil and return to the oven for another 5-10 minutes.
  5. Serve hot, topped with your chosen toppings.
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Afro Vegan recipe by Zoe Alakija (£20, Hoxton Mini Press).



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