Recipes
Quinoa-stuffed peppers
Got friends popping over? Serve up a Med-style meal in the evening sun.
Got friends popping over? Serve up a Med-style meal in the evening sun.
Cook: 40 Mins
Serves: 4
Price: £1.55 per serving
Nutritional Information
Each 345g serving contains
Energy
6027kj
417kcal
6027kj
417kcal
21%
Fat
22.8g
22.8g
High
33%
33%
Saturates
5.2g
5.2g
Low
26%
26%
Sugars
11.7g
11.7g
Low
13%
13%
Salt
0.31g
0.31g
Low
5%
5%
3
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1747kj/418kcal
Typical energy values per 100g:
1747kj/418kcal
Ingredients
4 large Red Peppers
3 tbsp Olive Oil, plus extra for drizzling
160g Dried Quinoa
1 Lemon, zest and juice
30g Vegetarian Hard Cheese, finely grated
2 tbsp Asda Free From Green Pesto
2 large Tomatoes, roughly chopped
handful fresh Basil, chopped, plus extra to serve
handful Parsley, chopped, plus extra to serve
150g Ricotta
1 tbsp Pine Nuts
1 tbsp Pumpkin Seeds
mixed dressed Salad Leaves, to serve (optional)
Method
1
Preheat the oven to 220ºC/200ºC fan/gas 7. Slice the tops off the peppers and scoop out the insides with a tsp, discarding the white membrane and the seeds.
2
Place the peppers, cut side up, on a lined baking sheet and drizzle with 1 tbsp of the oil. Season with salt. Roast for 20 mins.
3
Cook the quinoa according to packet instructions, drain and leave to cool a little. Then toss with the remaining oil, lemon zest and juice, hard cheese, pesto, tomatoes, herbs and spoonful's of ricotta. Season to taste with salt and pepper. Pile into the peppers and return to the oven for 10 mins. Place the pine nuts and seeds onto a baking tray and toast in the oven at the same time.
4
Finish the peppers by sprinkling over extra herbs, the nuts and seeds and a drizzle of oil. Enjoy with some dressed salad leaves on the side.