Stuffed red peppers
Cooking up a big batch of quinoa at the weekend can make life easier during the week. This is a great meal for when you have guests over (as you can prep it in advance and it looks pretty), as part of a homemade tapas evening or served with a big portion of wilted greens.
2 romano or bell peppers
2 portions of cooked quinoa
2 garlic cloves – crushed and chopped
2 spring onions – finely sliced
A handful of chopped fresh herbs (I used parsley)
A couple of handfuls of crumbled tofu
1 tbsp. nutritional yeast
Salt and pepper, to taste
- If using romano peppers, slice in half lengthways and deseed. For bell peppers, carefully remove the top (keeping it intact), deseed and keep the top (this will go back on when the peppers are stuffed and adds to the presentation).
- In a bowl, mix together all of the filling ingredients. Season well.
- Spoon the mixture into the peppers then place on a baking tray in a preheated oven (around 190 should do the trick).
- The cooking time will vary depending on which type of peppers you have used but it should be ready when the peppers start looking softened and blackened around the edges.
Serve up according to your preference or using one of the suggestions above!