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

Ingredients:

190ml water
80g sweet potato
60g dry quinoa
50g plum tomato
50g carrot
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

Instructions:

• 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.

Enjoy!

Nutrition Information Typical Values: 

% reference intake of an average adult (8400kJ/2000kcal)