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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
 
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