Quinoa & Mixed Nuts Masala Stuffed Peppers

The stuffed pepper has got to be one of the best things ever invented right?

You can get so creative with the flavours!

It is enjoyed across the globe including Spain, Korea, India and Mexico. And since I'm Indian, I had to create my take on it... then add in the fact that I am all about eating healthier and voila! This beauty is born.

Not only is this recipe healthy, it is VEGAN (if you skip the optional parmesan) and GLUTEN FREE!

Plus you can play around with the ratio of spices to create what suits your tastebuds best - but I have provided my recommended amounts as a guideline.

NOTE: I have used quinoa with sunflower and pumpkin seeds which I got from Sainsbury's and this helps add some healthy fats and proteins into the dish!

INGREDIENTS:

• 2 large red peppers

• 60g uncooked quinoa with sunflower and pumpkin seeds (I got this from Sainsbury's however feel free to use regular quinoa)

• 4 tbsp chopped mixed nuts - ground in a food chopper until fine

• 1 small red onion - finely chopped (best if chopped in a food chopper)

• 1/3 tsp mustard seeds

• 1/3 tsp green chilli - finely chopped/ground (adjust according to how spicy you want it or omit completely)

• 1/2 tsp garlic - finely chopped/ground

• 1/2 tsp ginger - finely chopped/ground

• 1 tsp salt

• 1/4 tsp turmeric

• 1/2 tsp coriander cumin powder

• 1 tsp coconut oil

to serve (all optional):

• 1 tsp grated parmesan

• freshly chopped coriander

• freshly chopped spring onion

METHOD:

1. Cook the quinoa as per the packet instructions then leave to one side once done.

2. In a saucepan, heat the oil then add the onion. Sautee for 2-3 minutes then add garlic. ginger and green chilli if using and sizzle for another 1 minute.

3. Add the ground mixed nuts and stir to mix well. Cover and allow this to cook on low heat for 2-3 minutes so the nuts "soften" slightly. Add the cooked quinoa followed by salt, turmeric and coriander cumin powder. Stir to mix until all ingredients are combined. Cover and allow to cook on low heat for 3-5 minutes, stirring occasionally to avoid it sticking.

4. In the meantime, preheat the oven to 180 degrees fan then slice the red peppers in half lengthways and remove the stalk, veins and seeds. Place with the insides facing upwards in a baking tray.

5. Remove the quinoa mixture from the heat and allow to cool a little before filling the peppers generously with the mixture. Place uncovered in the oven for 15-20 minutes until the peppers soften and the quinoa begins to crisp slightly.

6. Remove from the oven and sprinkle with some parmesan, followed by coriander and spring onions if desired. Serve and enjoy!

NUTRITIONAL INFO (per 1 half stuffed pepper):

162 kcal

12.9g carbs

9.1g fat

6.2g protein

3g fibre

4.6g sugar