Quinoa Stuffed Peppers
Having suffered from an intolerance to peppers for all of my adult life, I was thrilled when a tentative tasting a couple of years ago I discovered that the intolerance had vanished – just like that. I’d spent years avoiding them and picking chunks of them out of various dishes (and when you’re a vegetarian peppers are in a LOT of dishes) yet suddenly my digestive system decided they were actually OK.
So I’m making the most of it and enjoying them every which way.
The nice thing about this recipe is that you can make the stuffing in advance and then simply spoon it into the prepared peppers and pop them in the oven to cook. My peppers were a bit on the small side so I had some stuffing left over. If this happens to you then put the excess in a ramekin, cook it alongside the peppers and serve it on the side.
- 2 peppers (red or yellow)
- 70g quinoa
- 250ml vegetable stock
- 1/2 medium courgette (approx. 80g)
- 3 white mushrooms (approx 60g)
- 25g feta cheese
- 1/2 tsp dried basil
- Pre heat your oven to 200 C (400 F).
- In a small saucepan, bring the stock to the boil over a high heat. Add the quinoa, reduce the heat and simmer for approximately 15 minutes with the lid on. Once the stock has been absorbed turn off the heat and allow the quinoa to steam for 5 minutes with the lid on. Remove the lid and fluff up with a fork - all the liquid should be absorbed.
- Meanwhile chop the courgette and mushrooms into 1cm cubes.
- Cut the tops off the peppers and remove all the seeds and pith. If they won't stand up on their own, slice a tiny amount off the bottom so they will stand in the baking dish.
- In a bowl mix together the courgette, mushrooms and basil. Add the cooked quinoa and crumbled feta and mix gently.
- Place a baking dish with an inch of boiling water in the bottom of your oven. The steam will help to cook the peppers.
- Spoon the mixture into the peppers and place them in a baking dish. Cover with foil and bake for 40 minutes.