Roasted red peppers, tomatoes and red onions are used in this recipe because of their high flavonoid content. Flavonoids are phytochemicals which have been found to provide antioxidant properties and get taken up by blood vessels which cause them to relax and thereby reduce blood pressure which is the first step in looking after your heart health.
Roasted peppers stuffed with quinoa and tomato
Roasted red peppers, tomatoes and red onions are used in this recipe because of their high flavonoid content. Flavonoids are phytochemicals which have been found to provide antioxidant properties and get taken up by blood vessels which cause them to relax and thereby reduce blood pressure which is the first step in looking after your heart health.
- Total Time: 35 minutes
- Yield: 2 1x
Ingredients
Scale
- 2 romano peppers
- 1 red onion
- 2 cloves garlic
- 50g dried quinoa
- 390g chopped tomatoes
- 2 handfuls olives
- 1 tsp paprika
- ½ tsp chilli powder
- salt and pepper to taste
Instructions
- Slice the peppers in half lengthways and de-seed.
- Drizzle the halves with olive oil, place in a baking tray and cover in kitchen foil.
- Bake in the oven for 15 minutes at 200 degrees Celcius.
- Meanwhile, cook the quinoa by boiling it in water for 5 minutes and then reducing to a simmer for the final 15-20 minutes.
- The next stage is to make a tomato sauce. Finely chop the onion and garlic and sauté for 5 minutes. Add the chopped tomatoes and simmer on a low heat for 10 minutes.
- Add quinoa to the tomato sauce. Season.
- Remove the foil from the peppers and fill them with the quinoa/tomato mix.
- Scatter olives on top and return the dish to the oven for a further 10-15 minutes until the peppers are slightly crispy on top.
- Prep Time: 5
- Cook Time: 30
