Quinoa-stuffed sweet romano peppers
Recipe summaryClick image to view larger version
Suitable for vegans
Category Main course
Preparation 10 mins
Cooking 45 mins
- 1 tbsp sunflower oil
- 225ml vegetable stock
- 60g flaked almonds
- 2 tbsp roughly chopped flat-leaf parsley
- 4 sweet romano peppers
- 100g quinoa, rinsed
- ½ lemon, zest and juice
- 1 tsp paprika
- sea salt and freshly ground black pepper
- olive oil, for rubbing the peppers
Preheat the oven to 200C/fan 180C/gas 6. Oil an ovenproof dish large enough to hold 8 pepper halves.
Heat the oil in a saucepan and add the quinoa. Stir, coating the grains in oil and stir-fry for a minute, until beginning to turn golden. Add the stock, lemon juice and zest. Simmer on a low heat, covered, for 15 minutes, until all the liquid is absorbed and the quinoa grain has burst.
Turn the heat off, keeping the lid on, and leave the quinoa to sit in the remaining steam, to finish cooking. Then fluff up the grains with a fork.
Meanwhile, toast the flaked almonds till golden.
Add half the flaked almonds to the quinoa, plus the paprika and parsley. Stir and check for seasoning, then top with the rest of the almonds.
Slice the peppers in half lengthways and remove the seeds and pith. Rub them with olive oil and fill with the quinoa mix. Bake for 20 minutes.
Serve drizzled with salsa verde and seasonal vegetables.
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