|Prep Premium SmokeHouse oil||20ml|
|Red pepper, top removed, deseeded and halved||1|
|Cooked arborio rice||100g|
|Quinoa salad (this dish contains nuts):|
|Black eyed beans||10g|
|Everyday Favourites choice peas||10g|
|Everyday Favourites flaked almonds||10g|
|Everyday Favourites roasted & salted pistachio nuts||10g|
|Everyday Favourites ground coriander||5g|
- 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.