Stuffed Baked Peppers Perfect September Food


Ingredients: • • • • •


• • • •


Serves 6


1 tbsp olive oil, plus more for oiling the pan 1 small red onion, finely chopped 8oz / 225g mushrooms, finely diced 1 large carrot, finely diced or grated


Prep time 30 minutes Cooking time 1 hour


7 peppers, any colour or mixed colours - 1 cored, seeded and chopped finely; 6 cored and seeded with the tops removed and reserved Large handful or flat-leaved parsley, chopped Large handful baby spinach 1 1/2 tsp ground cinnamon 3/4 tsp ground cumin


• 1 cup uncooked quinoa, rinsed and cooked according to package directions 1/4 tsp salt • •


1/4 tsp ground black pepper 1/2 cup roasted cashews


Method •


•


Preheat the oven to 170C / Gas Mark 6. Lightly oil a 9x13 inch / 23 x33 cm baking tray; set aside.


Heat oil in a large frying pan over a medium heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes approx.


• Add mushrooms and cook until softened. Add carrots and chopped peppers, fry until just softened, then add parsley and spinach. Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine.


• Add cashews and season with salt and pepper, then cook for 2 minutes more. • •


Set aside to let filling cool until just warm.


Divide quinoa mixture evenly among remaining 6 peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in prepared pan.


• Cover snugly with foil and bake for approximately 1 hour, checking halfway through, until peppers are tender and juicy and filling is hot throughout. Transfer to plates and serve.


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