Recipes
Date posted: 24/08/2018
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.