The next recipe in our series of seasonal dishes by Sonja Colman, a nutritional therapist and food coach based in Nook in Rope Walk.
Stuffed peppers (serves 2)
Peppers have so many health benefits, a great source of vitamin C and beta-carotene, they support our immune health and our health, but with vitamins A, E, K and multiple B vitamins, they also support heart health, are a great antioxidant and support the health of our bones and joints!
Preparation time: 10 minutes Cooking time: 30 minutes
Ingredients:
- 100g quinoa
- Salt
- Dried coriander
- 4 Romano peppers
- Olive oil
- 4 spring onions (green part only)
- 4 large broccoli florets
- 8 chestnut mushrooms
- 1 tbsp lemon juice
- 50g pine nuts
- 50g halloumi or feta
- 50g marinated tofu
Method:
- Pre-heat oven to 180oC.
- Cook quinoa: Put quinoa, a little salt and the dried coriander to a pan. By volume add twice as much boiling water as quinoa to the pan, bring to the boil and simmer, with the lid on for 10 minutes. Turn off the heat and leave for a further five minutes with the lid on.
- Meanwhile, slice the Romano peppers in half lengthways and put onto an oiled baking tray. Bake for around 10 minutes to soften them.
- Slice the spring onions and cut the broccoli and mushrooms into very small pieces. Sauté them gently for a couple of minutes and put to one side.
- In a separate pan, dry fry the pine nuts to toast them and put aside.
- Once the quinoa is cooked, drain off any excess water and mix in the broccoli, mushrooms and spring onions, along with any more seasoning and the lemon juice. Fill the peppers with the quinoa mixture and top with halloumi or feta, if using, and put back in the oven for a further 10 minutes.
- Sprinkle with pine nuts to serve.
For more information contact Sonja Colman at Rye Nutritional Health: www.ryenutritionalhealth.co.uk
Image Credits: Sonja Colman .