There are certain foods you should always have handy. Quinoa is one of them. Peppers are the other.
These two foods are so versatile – you can cook them into just about any meal. But I’ve found you can make a particularly tasty last-minute dinner when you pair the two together.
My quinoa stuffed peppers take less than half an hour to make, and are way more filling than they look like they should be!
Add a few chopped up kale leaves and you’ve got yourself an amazing, healthy protein-packed, iron-enriched meal.
Write all of the ingredients on next week’s shopping list immediately!
- 1/2 red onion, chopped
- 1 garlic clove, chopped
- 2 large mushrooms, chopped
- 200g (approx 1 cup) quinoa
- 300ml bouillon powder stock (boiled water mixed with 1 tbsp bouillon powder)
- 2 large handfuls of kale, chopped
- zest and juice of 1 lemon
- 2 large peppers, tops chopped off and insides de-seeded
Pre-heat the oven to 180C.
Fry the onions and the garlic in olive oil for 2-3 minutes until just beginning to turn translucent. Add the mushrooms, and fry for a further 2-3 minutes until beginning to brown.
Next, add the quinoa, stock, kale and lemon juice and zest. Cook for approximately 12 minutes until the quinoa has absorbed all of the liquid.
Spoon the quinoa mix into the peppers, place on a baking tray with the tops back on them and drizzle with olive oil. Bake in the oven for 10-15 minutes until just beginning to soften and brown.