Name: Halloween Stuffed Peppers
Yield: 6
Ingredients: 6 Bell Peppers; 60 grams Quinoa; 5 Sundried Tomatoes (Cut into small pieces); 1 Small Onion; 2 cloves garlic, crushed; 50 grams Walnuts; 1 tbsp Tamari; 1 tbsp Balsamic Vinegar; 2 tbsp Pasata; 5/6 Button Mushrooms; 1/4 tsp Chilli powder; 1 tsp Olive Oil

Halloween Stuffed Peppers

Prep Time

Cook Time

Servings

Ingredients

6 Bell Peppers
60 grams Quinoa
5 Sundried Tomatoes Cut into small pieces
1 Small Onion
2 cloves garlic, crushed
50 grams Walnuts
1 tbsp Tamari
1 tbsp Balsamic Vinegar
2 tbsp Pasata
5/6 Button Mushrooms
1/4 tsp Chilli powder
1 tsp olive oil

Prep Time

Cook Time

Servings

Ingredients

6 Bell Peppers
60 grams Quinoa
5 Sundried Tomatoes Cut into small pieces
1 Small Onion
2 cloves garlic, crushed
50 grams Walnuts
1 tbsp Tamari
1 tbsp Balsamic Vinegar
2 tbsp Pasata
5/6 Button Mushrooms
1/4 tsp Chilli powder
1 tsp olive oil

Instructions

Cut Halloween faces into peppers and remove top. Set aside for later.
Fill a saucepan with water and add quinoa. Bring to the boil and simmer for 15minutes until light and fluffy.
Chop onions and add to pan with some olive oil
Add crushed garlic and fry until slightly brown
Add chopped mushrooms, sundried tomatoes, balsamic vinegar, tamari, chilli powder – simmer for 5 minutes
Add chopped walnuts and cooked quinoa – stir
Fill the peppers with the filling to the top and place the pepper top back on
Place stuffed peppers onto a oven proof dish – drizzle olive oil onto each pepper and put in oven on 180C for 25/30minutes or until the peppers have cooked and softened.

Womens Optimum Nutrition

Halloween Stuffed Peppers

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