Aji Quinoa-Stuffed Peppers with Black Beans and Corn Salsa
Awaiting review
Sweet roasted peppers filled with smoky aji amarillo quinoa and black beans, served with a sharp lime, coriander and sweetcorn salsa.
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These dinners share Fresh coriander, Garlic, Ground cumin, Lime, helping you make more of one shop while keeping the meals varied.
Your two dinners
Awaiting review
Sweet roasted peppers filled with smoky aji amarillo quinoa and black beans, served with a sharp lime, coriander and sweetcorn salsa.
Awaiting review
Crisp, gently fiery jackfruit, chickpea and potato cutlets scented with curry leaves and toasted spices, balanced by a cooling coconut-cucumber sambol and sharp tomato salad.
Buy once, use twice
These ingredients appear in both recipes, including genuine pantry overlap.
These dinners share Fresh coriander, Garlic, Ground cumin, Lime, helping you make more of one shop while keeping the meals varied.
Estimated nutrition per serving
| Recipe | Calories | Protein | Carbs | Fat | Fibre |
|---|---|---|---|---|---|
| Aji Quinoa-Stuffed Peppers with Black Beans and Corn Salsa | 534 kcal | 19.4g | 66.8g | 22.6g | 17.8g |
| Sri Lankan-Inspired Jackfruit Cutlets with Coconut Cucumber Sambol | 427 kcal | 12.4g | 52.8g | 19.6g | 13.7g |