Roasted Pepper Filled with Herb Quinoa

Roast yellow peppers and fill them with a lemon and herb infused quinoa, topped with sweet caramelised red onions.

Vegetarian Healthy Dinner Gluten Free Quinoa

Estimated Nutrition

Calories

384.2

kcal / serving

768.4 kcal total

Carbs

48.1g

per serving

96.2 g total

Fat

17.3g

per serving

34.6 g total

Protein

9.1g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Brown Sugar

Fruits

piece

Lemon

juice only

GrainsCereals

Quinoa

Liquids

150

Chicken Stock

can substitute vegetable stock

NutsSeeds

tbsp

Parsley

chopped

tbsp

Chives

chopped

Salt

to taste

Black Pepper

to taste

OilsFats

Olive Oil

for drizzling

Olive Oil

for frying

Vegetables

piece

Yellow Pepper

halved lengthways

0.5

piece

Red Onion

finely sliced

Method

Preheat the oven to 200°C.

Place pepper halves on a baking sheet, drizzle with olive oil, and roast for 12 minutes until soft.

Simmer quinoa in stock in a pan until the liquid is absorbed and grain is tender.

Stir lemon juice and herbs into the quinoa and season with salt and pepper.

Fill the roasted pepper halves with the quinoa mixture.

Fry sliced onion with brown sugar in a pan until soft and caramelised.

Top the stuffed peppers with the caramelised onions and serve.