Quinoa Stuffed Bell Peppers
Ingredients
- 6 bell peppers, seeded
- 2 cups cooked quinoa
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 carrot peeled and diced
- 90g (4oz) baby corn, diced
- 90g (4oz) green beans, diced
- 1/2 small onion diced
- Salt and pepper to taste
Preparation
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add carrots, onion, green beans, baby corn and garlic, and season with a generous pinch of salt and pepper.
Sauté for about 5 minutes or until the vegetables are soft.
Increase heat to high, add the cooked quinoa and stir until combined.
Continue stirring for an additional 1-2 minutes to fry the quinoa.
Remove from heat.
Remove the tops of the 6 yellow bell peppers with a knife and discard all the seeds.
Fill the peppers with quinoa.
Preheat the oven to 180°C
Grease a baking dish
Place the stuffed peppers into the baking dish and bake at 180°C for about 25-30 minutes or until the peppers are softened but not mushy.
