Quinoa stuffed peppers
2 whole red bell peppers, with the top, removed and cored.
100g dry quinoa.
200g chestnut mushrooms, sliced.
3–4 cloves garlic, peeled and finely minced.
Add the dry quinoa to a pan with 300ml of either water or stock. Stock will give more flavour, though which stock you use is up to you. Boil, covered, for twenty to thirty minutes. Make sure to keep covered so that the quinoa is properly steamed.
While the quinoa is steaming, prepare your other vegetables. Slice the tops of two bell peppers, and remove the cores. Then, slice two hundred grams of mushrooms into bite-sized chunks. Peel and mince the garlic, making sure to chop it very small. The smaller it is, the better it will cook in the oven.
When the quinoa is done, fluff it up with a fork, and then add in your mushrooms and garlic. Mix them in thoroughly, and then place the lid back on so that they can gently steam while you preheat the oven to 180˚C.
When the oven’s hot, place the quinoa mixture into the peppers, and add to a rimmed baking sheet. Optionally, you can drizzle with a little olive oil or spices, but to save calories, avoid that.
Bake for twenty minutes, or until the flesh is soft, and the skin is crispy. Serve with rich, creamy mashed potatoes, or a spicy sauce to drizzle over the peppers.
Keywords: quinoa, Slimming World, Stuffed peppers,