Main ingredients: 5
Seasoning ingredients: 3
Prep time: 20 minutes
Cooking time: 20 minutes
Ah, the simplicity of stuffed peppers. They’re easy to prepare, simple to cook and one of those dishes that quickly take you away to a Mediterranean alfresco dining setting.
Despite the simplicity, these are packed with flavour and sit perfectly on top of a bed of fresh and crunchy salad. Play with herbs and flavourings to adapt your own version, or try out a batch of our spicy sweet potato cakes to serve alongside.
What you’ll need:
+ 1 cup quinoa
+ 1-2 bone broth or veggie stock capsules
+ 2 sprigs spring onion
+ 5 sundried tomatoes
+ 3 large peppers
+ 5 tbsp rapeseed oil
+ Salt and Pepper
+ Large handful chopped fresh coriander
Start by cooking the quinoa in water and bone broth/stock. (we love the simple frozen Love Taste organic bone broth range) The broth adds an incredible depth of flavour to your quinoa, as well as contributing towards happier tummies – however if it isn’t for you, then veggie stock works just as well.
Once your quinoa is cooked and fluffy, mix into the peppers 2 sprigs of spring onion – finely chopped, 5 sundried tomatoes – chopped into small pieces and 5 tablespoons of rapeseed oil. Add a generous dash of salt and pepper. (We recommend this range of salt; its a celtic salt, packed with minerals and will last you forever). Add in a generous helping of finely chopped fresh coriander – or head for dried if you don’t have any handy and mix this into the quinoa until everything is evenly distributed.
Slice your peppers in half and gently remove the seeds, place them in a baking dish lined with greaseproof paper and preheat your oven to 180 degrees. Spoon the quinoa mix evenly into the 6 pepper halves and bake for 25-30 minutes.
Before serving, sprinkle on a little more freshly chopped coriander. Serve with fresh crunchy leaves and a dollop of coconut yoghurt.