Stuffed Bell Pepper with Quinoa
Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
A colourful dish with seasonal vegetables. Quinoa is high in protein, but you could add a vegetarian sausage if you like (read the label if you have any allergies).
Preparation
Slice the green bell pepper lengthways and rub the outside with olive oil.
Grill under a medium grill for around 10 minutes or until the skin starts to darken, but is not black.
In the meantime; cook the quinoa following the instructions on the packet.
Heat 1 tbsp oil and fry the onion for around 5 minutes until slightly browned.
Mix together the cooked quinoa, onion, tomatoes,1 tbsp lemon juice and 1 tbsp nori sprinkle.
Put the quinoa into the open side of the bell pepper and serve.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Stuffed Bell Pepper with Quinoa
Ingredients
- 1 onion, chopped
- 1 tbsp lemon juice
- 1 tbsp nori sprinkles
- 100 g quinoa
- 2 green bell peppers
- 2 tbsp olive oil
- 350 g cherry tomatoes, halved or quartered
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
