Stuffed Mediterranean Peppers, Quinoa Salad
Ingredients
20ml Prep Premium SmokeHouse
1 Red Pepper, top removed, de-seeded and halved
100g Cooked Arborio Rice
20g Courgette
20g Mushroom,
10g Tomato Purée
10g Mozzarella, grated
Quinoa Salad (this dish contains nuts):
20g Quinoa
10g Black Eyed Beans
10g Cooked Spelt,
10g Broccoli
10g Peas
10g Peanut
10g Almonds,
10g Pistachio
10g Pumpkin Seeds
5g Coriander
Method
In a frying pan heat the Prep Premium SmokeHouse and add the courgette, mushroom, tomato purée and rice and combine well
For the salad combine the quinoa and other salad ingredients in a blender and mix until finely diced. Spoon the rice mixture into the red pepper and top with mozzarella.
Cook in a hot oven for 10 minutes, serve stuffed peppers with a bowl of quinoa salad on the side.
