Stuffed Mediterranean peppers & quinoa salad

24.08.2018
  • Serves 2

Ingredients

  • Prep Premium SmokeHouse oil 20ml
  • Red pepper, top removed, deseeded and halved 1
  • Cooked arborio rice 100g
  • Courgette 20g
  • Mushroom 20g
  • Tomato purée 10g
  • Mozzarella, grated 10g
  • Quinoa salad (this dish contains nuts):
  • Quinoa 20g
  • Black eyed beans 10g
  • Cooked spelt 10g
  • Broccoli 10g
  • Everyday Favourites choice peas 10g
  • Peanut 10g
  • Everyday Favourites flaked almonds 10g
  • Everyday Favourites roasted & salted pistachio nuts 10g
  • Pumpkin seeds 10g
  • Everyday Favourites ground coriander 5g

Method

  1. In a frying pan heat the Prep Premium SmokeHouse oil and add the courgette, mushroom, tomato purée and rice and combine well
  2. For the salad combine the quinoa and other salad ingredients in a blender and mix until finely diced.  Spoon the rice mixture into the red pepper and top with mozzarella.
  3. Cook in a hot oven for 10 minutes, serve stuffed peppers with a bowl of quinoa salad on the side.
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