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).
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.
When using the ingredients listed, this recipe is suitable for the following diets:
• 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.