Stuffed Red Peppers with Moroccan Quinoa Taboulé

Stuffed Red Peppers With Moroccan Quinoa Taboulé

Comfort food, quick and easy to prepare infused with warm flavours, hot colours, leaving you with a feel good factor. Perfect served Hot in the winter or cold in the summer, dressed with a side bed of wilted chard and tahini dressing.


Serves Four
4 Small to medium sized red peppers
1.5 cup of quinoa or 50/50 mix of three brown rice and buckwheat grain (protein source) 
1/4 Cup organic brown dried apricots (unsulphated)
1/4 cup chucked pistachio nuts
1/4 cup Toasted Almond Flakes
Handfull of Fresh coriander or parsley
1.5 tspn Ras el Hanout spice
1/2 tsp Sea salt
Pepper to taste


Place quinoa in a saucepan of boiling water. Build for 5 minutes and the leave to stand with lid on until it softens completely whilst you prepare the other ingredients.

Preheat oven to 180C

Finely chop apricots and fresh herbs, placing in a mixing bowl with Res el Hanout and crushed pistachios nut. Toast flaked almonds before adding to the mix. When the quinoa is ready drain any excess water before adding to the nuts and herbs and mix ingredients together.

Cut the top of the pepper leaving the stalk for the lid and empty the inside seeds. Then place the four peppers in a dish standing upright with lids off to fill with the quinoa taboulé.

Place in oven for 35 - 40 mins until peppers are soft on the outside and ready to serve.

These are quite filling and delicious eaten with wilted chard (just steaming for 3 minutes), some chopped black olives and a drizzle of tahini dressing.

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