Makes 12 mini peppers or 4 large peppers
Vegan, Gluten and Wheat free, Low fat
70g uncooked quinoa
1 red onion
4 cloves garlic (or 2 fat ones)
1 tspn dried mixed herbs
6-8 closed cup mushrooms
Pinch Chilli flakes
Bunch fresh parsley
Bunch fresh mint (leaves only)
Salt and pepper
12 mini peppers or 4 large ones
Olive oil for frying
First off put the quinoa in a sauce pan, cover with boiling water and cook on a medium heat for around 12 minutes until soft. Drain and put to one side.
Meanwhile peel then finely chop the red onion and garlic and put in a frying pan with a little olive oil, cook on a medium heat for 5 minutes until they are starting to soften. Add the dried herbs and a good pinch of salt and pepper.
Roughly chop the mushrooms and add them to the pan with the chilli flakes and cook for a further 5-6 minutes to release the liquid from the mushrooms. Finally roughly chop the parsley and mint and add to the pan then mix everything together with the cooked quinoa.
Preheat the oven to 190c. To prepare the peppers cut the top off (do not throw away) and scoop out the seeds and white pith. Spoon the quinoa mix into the peppers and lay on a baking tray, coat in a small amount of oil and then roast in the oven for 15-20 minutes. I did mine for 20 minutes and as you can see they just started to char so make sure you check on them after 15 minutes to check they don’t blacken completely.
recipe was found on and all credit goes to http://www.veghotpot.wordpress.com/