Quinoa Stuffed Peppers
Peppers stuffed with quinoa, vegetables and topped with cheese
Servings 4
Ingredients
- 2 peppers
- 1/2 tbsp olive oil
- 100 g quinoa
- 200 ml stock
- 6 tbsp mixed vegetables, fresh or frozen
- 40 g grated cheese
Instructions
- Cut the peppers in half through the stalk area and remove the seeds and stalk.
- Drizzle with olive oil, roast in the oven for 10 minutes at 170 C fan.
- Meanwhile cook the quinoa in a pan with the stock.
- Mix the finely chopped vegetables into the quinoa, stir and leave to steam with the lid on.
- Remove the peppers from the oven and leave to cool for 5 minutes, this allows the quinoa to finish cooking too.
- Stuff the peppers with the quinoa, press it down into each pepper, then top with the grated cheese.
- Bake in the oven until the cheese is melted (10-15 minutes).
- Serve straight away or cool and keep for lunches.
Notes
These freeze well, wrap them in clingfilm or foil and pop in a freezable box.