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
- In a frying pan heat the Prep Premium SmokeHouse oil and add the courgette, mushroom, tomato purée and rice and combine well
- 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.
- Cook in a hot oven for 10 minutes, serve stuffed peppers with a bowl of quinoa salad on the side.
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