Stuffed Mini Peppers with Quinoa
Quinoa is a very nutritious food for your kid and if you mix it with peppers, it's even tastier. Try stuffed mini peppers with quinoa & thank us later.
Makes: 12 peppers
Time: 45 minutes
Age: 2+ years
80g sweet potato
60g dry quinoa
50g plum tomato
20g red onion
12 mini sweet peppers
3 Tbsp chickpeas in water, drained
2 Tbsp fresh parsley
2 Tbsp freshly squeezed lemon juice
2 Tbsp cheddar cheese
2 Tbsp extra virgin olive oil
- Preheat the oven to 180C and line a baking tray with aluminium foil.
- Rinse the quinoa under cold running water.
- Put the quinoa and water in a pot and bring to the boil.
- Lower the heat to medium-low and simmer gently for 20 minutes or until all the water has been absorbed.
- Meanwhile, peel and cut the sweet potato and carrot into batons.
- Steam in a pot or vegetable steamer for 3-5 minutes, until the carrot and sweet potato are tender but still firm. Remove the veg and set aside to cool.
- Cut the potato and carrot into small pieces, finely dice the onion and tomato, chop the chickpeas and the parsley.
- Put all the ingredients into a bowl and add the quinoa when cooked.
- Dress the quinoa and veg with the lemon juice and olive oil and mix well to combine. Set aside.
- Thoroughly wash the small peppers, cut the top and set aside, core them and remove all the seeds.
- Using a teaspoon, fill the peppers with the quinoa mixture, compressing it and making sure the whole pepper is filled to the tip.
- Put the top piece back on the stuffed pepper and secure it in place with a toothpick.
- Lay the peppers on the baking tray and bake for 10 minutes or until the peppers are soft.
- Remove the toothpick and the top before serving.
- You can freeze unbaked peppers for up to 3 months. Bake in a preheated oven at 180C for 13-15 minutes, until completely defrosted and warmed through.
Nutrition Information Typical Values:
|per serving (109g)
of which saturates
of which sugars
|Vitamin A (reteq)
% reference intake of an average adult (8400kJ/2000kcal)