Name: Stuffed baby peppers
Prep time: 20 minutes
Cook time: 25-30 minutes
Yield: 20
Ingredients: 50g quinoa; 1 clove garlic, crushed; 10g raisins, roughly chopped; 1 tsp ground cumin; 1 spring onion, finely chopped; 1 tbsp tomato puree; juice half lemon; 1 tsp oil; 10 mixed baby peppers; 5 cherry tomatoes, quartered; 75g reduced-fat mozzarella, sliced into 10 pieces; 1 tsp chopped chives, to garnish; good grind black pepper

These colourful and healthy canapés are great for a Christmas party.

Serves

Prep

20 minutes

Cook

25-30 minutes

Nutritional Information:

Each 35g serving contains (excludes serving suggestion)

KCal: 23
Carbs: 2.6g
Fibre: 0.6g
Protein: 1.3g
Fat: 0.8g
(Low)
Saturates: 0.3g
(Low)
Sugars: 1.4g
(Low)
Salt: 0.03g
(Low)
Fruit/Veg Portion: 0

What makes a healthy, balanced diet?

Ingredients

50g quinoa
1 clove garlic, crushed
10g raisins, roughly chopped
1 tsp ground cumin
1 spring onion, finely chopped
1 tbsp tomato puree
juice half lemon
1 tsp oil
10 mixed baby peppers
5 cherry tomatoes, quartered
75g reduced-fat mozzarella, sliced into 10 pieces
1 tsp chopped chives, to garnish
good grind black pepper

Please view Whisk.com privacy policy for more information

Method

Step 1

Preheat the oven to 180°C/gas 4.

Step 2

Rinse the quinoa in a sieve, then add to a pan with 150ml water. Bring to the boil, turn down the heat and simmer gently for 15 minutes. Drain off any unabsorbed water and fluff with a fork.

Step 3

Place the quinoa in a bowl with the garlic, raisins, cumin, spring onion, tomato puree and lemon juice. Mix well and set aside.

Step 4

Meanwhile, lightly oil a baking tray and halve the peppers lengthways, leaving the stems in place and removing the seeds.

Step 5

Divide the quinoa evenly between the peppers and top each with a tomato quarter and a small piece of mozzarella.

Step 6

Place the peppers onto a baking tray and bake for 10-12 minutes until the peppers have softened and the cheese has melted. Sprinkle with chives and a grind of black pepper.

Recipe tips

You can assemble these the day before and leave in the fridge overnight and then bake them just before they are needed.
You could add other spices, such as curry powder, or use couscous instead of quinoa.
Freezing instructions: Freeze in portions then defrost in the microwave. Heat until piping-hot, stirring regularly. Eat immediately and discard any leftovers.

Stuffed baby peppers

Nutritional Information:

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

You may also like

Spiced mince and lentil stuffed peppers

Tofu stuffed mushrooms

Roasted peppers with feta cheese

Share this Page