Stuffed peppers

 

The essentials

Ingredients:

• 2 bell peppers, halved
• Handful of olives
• 35g Sundried tomatoes
• 8 cherry tomatoes
• 1 tbsp Apple cider vinegar
• Approx 150g quinoa (dry weight)
• 1l Vegetable stock
• Salt and pepper

Serves 2

 

Method:

Preheat the oven to 180°

Place the halved peppers onto a baking tray and into the oven for 10 minutes

Combine the quinoa and vegetables stock in a saucepan and cook until quinoa is cooked through

Cut up the olives, cherry tomatoes and sundried tomatoes and combine with the quinoa, apple cider vinegar, salt and pepper

Place spoonfuls of the quinoa mixture into the pepper halves until full

Put in the oven again for another 10-15 minutes

 

A little bit extra

 

These are a lovely option for a vegetarian meal. Try them with some sweet potato fries or if you want a protein fix enjoy them with our chicken skewers.

Bell peppers provide a great source of vitamin C (in particular red peppers). Peppers are also a good anti-inflammatory and antioxidant giving us a range of health benefits such as helping us reduce risk of cardiovascular disease and type 2 diabetes.

 

One serving of Stuffed Peppers will give you the following goodness:

Carbohydrates: 23.2g

Fats: 2.9g

Protein: 4.5g

Sugars: 7.5g

Calories: 139