Date posted: 24/08/2018

Stuffed Mediterranean peppers & quinoa salad

  • Serves 2
Votes: 0 Average: 0


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


  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.
Back to Top