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Stuffed baby peppers

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These colourful and healthy canapés are great for a Christmas party.
Serves
20
Prep
20 minutes
Cook
25-30 minutes
Each 35g serving contains (excludes serving suggestion)
KCal
24
Carbs
2.6g
Fibre
0.6g
Protein
1.4g
Fat
0.8g
Saturates
0.40g
Sugars
1.3g
Salt
0.01g
Portion Fruit & Veg
0
Ingredients
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Ingredients
50g quinoa
1 clove garlic, crushed
10g raisins, roughly chopped
1 tsp ground cumin
1 spring onion, finely chopped
1 tbsp tomato puree
juice half lemon
1 tsp oil
10 mixed baby peppers
5 cherry tomatoes, quartered
75g reduced-fat mozzarella, sliced into 10 pieces
1 tsp chopped chives, to garnish
good grind black pepper
  1. Preheat the oven to 180°C/gas 4.
  2. Rinse the quinoa in a sieve, then add to a pan with 150ml water. Bring to the boil, turn down the heat and simmer gently for 15 minutes. Drain off any unabsorbed water and fluff with a fork.
  3. Place the quinoa in a bowl with the garlic, raisins, cumin, spring onion, tomato puree and lemon juice. Mix well and set aside.
  4. Meanwhile, lightly oil a baking tray and halve the peppers lengthways, leaving the stems in place and removing the seeds.
  5. Divide the quinoa evenly between the peppers and top each with a tomato quarter and a small piece of mozzarella.
  6. Place the peppers onto a baking tray and bake for 10-12 minutes until the peppers have softened and the cheese has melted. Sprinkle with chives and a grind of black pepper.
Chefs tips
  • You can assemble these the day before and leave in the fridge overnight and then bake them just before they are needed.
  • You could add other spices, such as curry powder, or use couscous instead of quinoa.
  • Freezing instructions: Freeze in portions then defrost in the microwave. Heat until piping-hot, stirring regularly. Eat immediately and discard any leftovers.
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