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Rainbow Stuffed Peppers

recipe Nov 30, 2019

2 red Peppers, halved and deseeded

1/4 diced red onion

1 crushed garlic clove

1 chopped chilli

1/4 cup grated carrot

1/4 cup chopped kale

Cubes of cooked beetroot (I like to

roast mine but it's not necessary if

using pre-cooked beetroot)

1/2 cup cooked quinoa

2 tbsp cooked chickpeas or beans

handful chopped fresh herbs (coriander/basil/parsley)

1 tbsp grated parmesan (or plant based alternative - I like ground almonds)

Method:

Heat oven to 180ºc.

In a shallow pan, sauté the onion, garlic and chilli in a little oil until softened.

Add the carrot, kale and chickpeas to the pan and season to taste.

Combine this with the quinoa, beetroot and fresh herbs and then stuff this mixture into the halves of the pepper.

Sprinkle with a little parmesan or ground almonds.

Place on a baking tray and cook in the oven for about 25 minutes until the pepper has softened and roasted.

Serve with green salad

Nutrition Coach & Cookery Demonstrator

Michele Porter

Nutrition Coach

Love's Kitchen combines my experience as a Personal Development Coach and Trainer with my passion for healthy delicious food. I launched Love's Kitchen in 2018 and began working with private clients and doing sell-out cookery workshops. I am now excited to launch the addition of a new 8 week group program the REAL FOOD RESET for others wanting to improve their health by moving towards a whole-foods lifestyle. As a foodie I'm not prepared to compromise on flavour. Which is why it's my mission to MAKE HEALTHY DELICIOUS!