Quinoa stuffed peppers
There’s no real story here other than I hurt my knee so decided to focus on eating high protein foods this week. Because we try not to eat meat mid week, this protein packed pepper, served with cottage cheese on the side is a really quick, light and healthy option, using very few ingredients. You could fry off any finely chopped veg into the grain mixture.
Quinoa stuffed peppers
There’s no real story here other than I hurt my knee so decided to focus on eating high protein foods this week. Because we try not to eat meat mid week, this protein packed pepper, served with cottage cheese on the side is a really quick, light and healthy option, using very few ingredients. You could fry off any finely chopped veg into the grain mixture.
Open in Cookpad AppSteps
- 1
Preheat the oven to 180 degrees
- 2
Chop the top off the peppers, de-seed and set aside. Finely chop the off cuts of the pepper.
- 3
Heat a tbsp olive in a pan over a medium heat. Add the onion and fry until soft. Then add
The garlic, finely chopped mushrooms and pepper off cuts until soft.
- 4
Add the chipotle chilli paste and fry for 1 minute. Then add your quinoa. Stir everything together and remove from the heat.
- 5
Stuff the peppers with the quinoa mix. Place on a baking tray and cook in the oven for 20 minutes, or until soft. Remove from the oven and grate over some Parmesan cheese. Serve with a salad.
- 6
Tip: instead of baking in the oven, we bbq’d them over an indirect heat for 20 minutes to get a nice charred flavour.
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