recipes

Stuffed bell peppers with quinoa and goat’s cheese

Serves:

2021-06-05

Ingredients

  • 3 different coloured bell peppers
  • 1 x 200g packet Quinoa Gourmand (Tipiak)
  • 2 tbsp. olive oil
  • 200g pumpkin, diced
  • 2 cloves garlic, chopped
  • 2 handfuls baby spinach leaves
  • 2 spring onions, sliced
  • 1 red chili, finely chopped
  • 2 tomatoes, diced
  • 2 tbsp. chopped parsley
  • Salt and pepper to taste
  • 200g fresh goats cheese
  • 2 tbsp. green pumpkin seeds

Method

Split the peppers in halve lengthwise, remove the inner seeds and place onto a roasting tray. Drizzle with olive oil, cover with foil and cook for 15 minutes in the oven at 200°C. Meanwhile, cook the Quinoa Gourmand according to packet instructions then transfer into a large mixing bowl. Heat 1 tbsp of olive oil in a pan and sauté the pumpkin and garlic together for 4 minutes. Add in the spinach leaves to wilt then remove off the heat and add to the cooked quinoa, along with the spring onions, red chilli, tomatoes and parsley. Season with salt and pepper, mix together well and use to stuff the bell pepper halves. Crumble over the goats` cheese, sprinkle over the pumpkin seeds and drizzle with the remaining oil. Bake in the oven at 200°C for 15 minutes.

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Bżar ikkulurit mimli bil-quinoa u l-ġobon tal-mogħoż

Ingredients

  • 3 bżariet ikkuluriti differenti
  • pakkett quinoa
  • 2 basliet ħodor
  • bżaru aħmar pikkanti
  • 2 tadamiet
  • 2 imgħaref żejt taż-żebbuġa
  • 2 sinniet tewm
  • 200g ġobon frisk tal-mogħoż
  • 200g qargħa
  • borża spinaċi
  • tursin imqatta’
  • żerriegħa tal-qargħa ħamra

Method

Aqsam il-bżar min-nofs għat-tul, neħħi ż-żrieragħ ta’ ġewwa u poġġi fuq trej. Xerred fuqhom iż-żejt taż-żebbuġa, għatti bil-fojl u sajjar għal 15-il minuta fil-forn f’temperatura ta’ 200°C. Sadanittant, sajjar il-quinoa skont l-istruzzjonijiet tal-pakkett, imbagħad, poġġi ġo skutella kbira. Saħħan mgħarfa żejt taż-żebbuġa ġo taġen u qalli l-qargħa u t-tewm flimkien għal 4 minuti. Żid il-weraq tal-ispinaċi, imbagħad, neħħi minn fuq in-nar u żid mal-quinoa msajra, flimkien mal-basliet ħodor, il-bżar aħmar, it-tadam u t-tursin. Ħawwar bil-melħ u l-bżar, ħawwad flimkien sew u uża t-taħlita biex timla n-nofsijiet tal-bżar. Farrak fil-wiċċ il-ġobon tal-mogħoż, u itfa’ wkoll iż-żrieragħ tal-qargħa ħamra u ferra’ biż-żejt li jifdal. Sajjar fil-forn f’temperatura ta’ 200°C għal 15-il minuta.

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