INGREDIENTS
Makes 10 stuffed peppers
100g Couscous
100g Quinoa
100g Red Lentils
2 large tomatoes
1 can Sacla Aubergine Pesto
3 generous handfuls spinach
1 handful parsley leaves
1 handful coriander leaves
1 large onion
2 cloves garlic
250g Pine Nuts (optional)
100g sultanas
METHOD
Preheat Oven to 350/Gas Mark 4.
Mix the cous cous with water and leave to stand. Drain excess water.
Boil the quinoa and lentils together, then drain and mix with the cous cous. Take off the heat and leave to stand.
Now, finely chop the onion and garlic – saute on a low heat in a little olive oil until soft.
Finely chop the spinach, parsley, and coriander leaves together. Place in a bowl with the onions and garlic. Then chop the tomato into small pieces and mix together with the leaves. Then add the pine nuts and sultanas to the mix too.
Go back to your Quinoa/Lentil/Couscous mix. Make sure any excess water has drained out, then add the Pesto, and stir on a low heat.
Chop and prepare your peppers! Cut the tops off, take out the insides. Alternatively you could cut them sideways (I did both!) Place the chopped peppers on a baking tray with baking paper on it. Drizzle a little olive oil over.
Pour the bowl of leaves/veg/nuts etc into your pesto quinoa mix. Take it totally off the heat and stir well.
Now the fun part! Stuff your peppers with as much or as little mix as you want per pepper and arrange on the baking tray! Bake in the oven for approx 20-30 minutes.
Serve up and enjoy!
NOTES
I love these for dinner! Don’t forget to share your pics with me on Instagram and Facebook <3
