| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Servings |
people
|
Ingredients
- 4 red peppers halved
- 1 tbsp Extra virgin olive oil
- 2 cloves garlic, crushed
- 6 butten mushrooms sliced
- 1 red onion finely chopped
- 175 ml passata
- 6 sun dried tomatoes sliced
- 1 tbsp Balsamic Vinegar
- 1/2 tsp Chilli powder
- 1 tbsp tamari sauce
- 60 g cooked quinoa
- 80 g chopped walnuts
Ingredients
|
|
Instructions
- Place the peppers, cut side down on a baking tray. Bake in the oven at 180C for 10 minutes. Remove from the oven and allow to cool.
- Heat the oil in a frying pan and cook the onion and garlic for about 10 mins or until soft. Add the mushrooms, passata, sundried tomatoes, vinegar, chilli powder and tamari. Cook for 5 mins until the sauce has thickened.
- Remove from the heat and pour into a bowl. Add the walnuts and cooked quinoa. Mix well.
- Spoon the filling into the peppers and then bake in the oven for 20-30 minutes until the peppers are soft. Serve with a green salad.