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Quinoa and Ricotta Stuffed Peppers

 

Preparation Time
15 - 20 minutes

Cooking Time
30 minutes

Serves
2 - 4

Allergy Information
Gluten Free, Wheat Free


Ingredients

  • 3 - 4 large bell peppers
  • 2 garlic cloves, sliced
  • 1 red onion, chopped
  • 75g mixed olives, pitted and halved
  • 1 red chilli, chopped
  • A handful of fresh basil
  • 100g ricotta
  • 400g canned cherry tomatoes
  • 60g spinach
  • 200g cooked quinoa
  • 1 tsp. smoked paprika
  • 1 tsp. dried tarragon

Method

  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. Cut off the top/lid of each pepper and remove the seeds from the inside of the peppers.
  3. Add the garlic, onion, olives, chilli, basil, ricotta, tomatoes, spinach and quinoa to a large pan and fry for about 12-15 minutes, until the onion is soft.
  4. Stir in the paprika and tarragon.
  5. Stuff your peppers with the mixture and bake for 15 minutes.

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