With some romano peppers in my fridge and inspiration from the amazing Hemsley + Hemsley blog and my world travels, I set about making Quinoa-Stuffed peppers with feta, flaked almonds and preserved lemon. A very easy, quick and healthy supper idea packed full of protein, which without some effort can be lacking in a vegetarian diet. Quinoa is a fantastic grain; it is the only plant food containing all the essential amino acids. This recipe serves 2.
2 romano peppers, sliced in half lengthways
1/4 preserved lemon, diced
Juice of 1/2 a lemon
2 spring onions, sliced thinly
1 clove of garlic, diced
a handful of fresh basil, roughly chopped
a handful of feta cheese, cubed
2 tbsp capers, drained and rinsed
2 tbsp flaked almonds
Pepper to taste (I would recommend not adding salt to this recipe, as the feta and capers provide plenty!)
1. Pop the romano peppers into a roasting tin, cut side up, and roast them at 200C for 12 minutes
2. Cook the quinoa according to instructions on the packet. Usually, 1 part quinoa should be cooked in 2 parts water. You can add stock if you prefer, although choose a reduced-salt variety.
3. When the quinoa is cooked, add all ingredients except the feta to the pan and fork through until well mixed. Use this quinoa-mix to stuff the peppers.
4. Sprinkle the top of the stuffed peppers with feta and bake in the oven at 200C for approximately 10 minutes, or until the quinoa is slightly crunchy on top and the feta slightly goo-ey. Serve with crunchy green veg (I like lightly stir-fried cabbage)