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This is my second recipe which uses quinoa to produce a healthy, tasty and flavoursome main meal. Slow roasting the red peppers creates a beautifully soft and sweet taste complementing the quinoa perfectly.

Stuffed Quinoa Peppers RecipeStuffed Quinoa Peppers

  • Preheat the oven to 150C
  • Cut one red pepper per person lengthways and scrape out the middle
  • Season with olive oil, salt and pepper and place in the oven on the middle shelf for an hour
  • Meanwhile chop 1/2 aubergine and courgette per person into small pieces and add to a frying pan on a medium heat
  • Take one tomato per person, score an X on the bottom and add to a pan of boiling water. After a few minutes take out and plunge into cold water. Remove the skin and discard. Chop into small chunks
  • If using Merchant Gourmet White & Red Quinoa microwave for 1 minute, if not boil quinoa for 15 minutes
  • Add the tomatoes, aubergine, courgette and quinoa to a bowl and combine well
  • Add chopped parsley, lemon juice, olive oil and season to taste
  • Add the quinoa mixture to the roasted peppers and serve

Stuffed Peppers RecipeIsn’t it amazing how the natural world is so vibrant? I am often taken back by the hues that nature provides.

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