I love vegetarian food, though I’m not actually a vegetarian. I love the colours, flavours and creativeness of it. We tend to have meatless meals 3-4 days a week and use lentils, beans and pulses a lot.
Last week I really fancied having a go with Quinoa, its not something we eat that often but being wheat free I can’t eat cous cous and had had an urge for making stuffed peppers, plus the baby hadn’t given Quinoa a go yet.
These came our really well, even if my husband had to take his in a plastic tub back to work to eat as his on-call phone rang! His comments were that it was difficult to eat without a knife but the Quinoa was delicious and nutty. The baby managed to eat hers all without a knife 😉 fingers sufficed and the whole lot went quite quickly, so I’m taking that as a compliment.
Remove the stalk and seeds from the pepper and then halve them, roast in the oven for about 30 mins at Gas Mark 5.
Saute a mix of veggies (I used mushrooms and courgettes), cook the Quinoa using stock and then add to the veggies with a little stock and plenty of fresh herbs.
Stuff it all in the pepper and top with grated cheese, bake until the cheese bubbles (Use Cheezly if you are dairy free as it melts best). Yum yum.