I recently found a half-used bag of quinoa pushed to the back of a cupboard. I have never been a great fan of quinoa, but as you know I hate to waste food, so I set myself a challenge to invent a recipe to showcase the ingredient.
These quinoa stuffed peppers are tasty, healthy, economical and quick to prepare (if you use bottled peppers). What more could you ask for!
- 1 large red and 1 large yellow pepper, or 2 bottled peppers.
- 85g quinoa
- 25g mixed seeds: pine nuts, sunflower seeds, pumpkin seeds
- 25g black olives
- 50g feta cheese
- 50g sun-dried tomatoes
- 2 tbsp shredded basil
- If you are using fresh peppers, cut in half (including the stalks) and remove the seeds and pith. Pre-heat the oven to 220C. Bake until the peppers are soft and partly collapsed – probably about 45 minutes.
- Meanwhile, cover the quinoa with 275ml of water, bring to the boil and simmer for 10 minutes. Drain off any excess water.
- Toast the mixed seeds lightly.
- Crumble the feta, chop the tomatoes and olives, shred the basil.
- Mix the chopped ingredients into the quinoa, and add seasoning to taste.
- Stuff the peppers when cool enough to handle.
- Bake at 220C for about 10 minutes. Remove from the oven and allow to cool somewhat – I think they are nicest when warm rather than hot.
Serve with rocket and warmed pitta bread.
The peppers are also very good served as a starter.