Stuffed peppers with quinoa, aubergine and peas
A heathy, yeast free, gluten free, dairy free savoury dish wonder.
|2||red pepper — whole, deseeded|
|1 cup||quinoa — cooked|
|1||onion — diced|
|1 cup||peas — frozen|
|olive oil — lemon infused|
|peppercorns — black, cracked|
|lemon — juice only|
Heat oven to 200 Degrees Celsius.
Slice aubergines and coat lightly with olive oil, paprika and herbal salt.
Roast in oven until tender (about 10 minutes).
Cook quinoa as directed on the packet (1 cup to 2 cups salted water, until all the water has been absorbed).
Fry the diced onion in a drop of lemon infused olive oil, with a sprinkle of salt, until translucent.
Add the cup of peas and cook for a few minutes until tender.
Chop the charred aubergine slices and add to the onion and pea mix.
Add the cooked quinoa to the mix and season with herbal salt, pepper, paprika (if desired) and a drop of lemon infused olive oil – to moisten.
Stuff the hollowed out peppers with the mixture and roast in the oven for about 10 – 15 minutes until the peppers are tender.
Serve with a squeeze of lemon juice.
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