Quinoa has become my staple grain, that and millet. It’s very rare now that I have rice, only the odd time if I’m out. I always cook quinoa with a couple of cloves of garlic or some stock as the natural flavour is not one that I’m too fond of. Once cooked in some stock it’s a whole new ball game.
These ….. red peppers are deliciously sweet and are at their best when roasted. They work great in salads or as toppings for pizza, stuffed with some quinoa and veggies and then you’ve got a meal in itself. I always make extra to have for lunch the next day and it’s so delicious cold.
What you’ll need: (serves 4)
- 200g quinoa
- 4 … peppers
- 1 small red onion, very finely diced
- 2 cloves of garlic, grated
- 1 tablespoon of coconut oil
- 1 400g tin of kidney beans, drained and rinsed
- 2 large handfulls of baby leaf spinach, chopped
- Juice of half a lemon
- 2 tablespoons of vegan basil pesto
- Violife Hot Peppers Cream cheese (optional)
- Salt and pepper to season
- Preheat the oven to 200°C. Put the coconut oil in an oven tray and place inside the oven to heat through.
- Trim the top off the peppers and try to remove as much of the pith from the inside as possible without splitting the pepper (the pith is the white spine-like parts that run down the inside). Wash well.
- When heated through remove the tray with the oil from the oven. Place the peppers in the tray and spoon over with oil. Place the tray back in the oven and cook for 15mins, or until the peppers begin to soften.
- Meanwhile cook the quinoa in veg stock according to the packet instructions. Once cooked pour the quinoa into a bowl. Add the onion, kidney beans, spinach, pesto and lemon juice and mix well. Season to your taste with salt and pepper.
- Once the peppers have softened remove from the oven and place onto a cold plate to cool a little. Once they have cooled enough to handle begin stuffing them. The ends are quite narrow so you will need to push the quinoa stuffing down with the top of a spoon. Continue to fill the peppers until they are full. Return to the oven and continue to cook for another 20 minutes or until they start to blacken a little on the outside.
- Serve with some vegan cream cheese and some more spinach.
Share and enjoy!