Stuffed baby peppers
Nutrition Facts
each servingIngredients
all 13 types- 50g quinoa
- 1 clove garlic, crushed
- 10g raisins, roughly chopped
- 1 tsp ground cumin
- 1 spring onion, finely chopped
- 1 tbsp tomato puree
- juice half lemon
- 1 tsp oil
- 10 mixed baby peppers
- 5 cherry tomatoes, quartered
- 75g reduced-fat mozzarella, sliced into 10 pieces
- 1 tsp chopped chives, to garnish
- good grind black pepper
Directions
6 steps in totalPreheat the oven to 180°C/gas 4.
Rinse the quinoa in a sieve, then add to a pan with 150ml water. Bring to the boil, turn down the heat and simmer gently for 15 minutes. Drain off any unabsorbed water and fluff with a fork.
Place the quinoa in a bowl with the garlic, raisins, cumin, spring onion, tomato puree and lemon juice. Mix well and set aside.
Meanwhile, lightly oil a baking tray and halve the peppers lengthways, leaving the stems in place and removing the seeds.
Divide the quinoa evenly between the peppers and top each with a tomato quarter and a small piece of mozzarella.
Place the peppers onto a baking tray and bake for 10-12 minutes until the peppers have softened and the cheese has melted. Sprinkle with chives and a grind of black pepper.
