Saturday 25 March 2017

Quinoa-Stuffed peppers

Serves 4 - Four bell peppers

1 punnet cherry tomatoes (about 16)

1 large red onion

1 tbsp balsamic vinegar

1 tbsp olive oil

200g uncooked quinoa

Fresh basil leaves (about 15)

1 Chop each pepper in half lengthways (through the stalk) and scoop out the seeds and white flesh. De-seed and quarter the cherry tomatoes and dice the onion.

2 In a bowl, mix the tomatoes and onion with the balsamic vinegar and olive oil. Place the peppers on a small baking tray, cut-side up, and the tomatoes and onion on a second tray. Place in an oven that has been pre-heated to 180 C. After 10 minutes, remove the peppers -- remove the onion and tomatoes after 15-20 minutes.

3 After you have removed the peppers, leave aside. Put the quinoa (rinsed in a sieve) and twice its volume in water in a pan, cover and bring to the boil. Turn the heat down and simmer the quinoa until all the water has been absorbed.

4 Chop the basil finely. Mix the cooked quinoa with the tomatoes, onion and basil.

5 Spoon the mixture into the bell pepper halves and cook in an oven at 160 C for about 20-25 minutes.

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