Roasted Peppers with Quinoa and Capricorn Goats Cheese
4 red peppers
4 tbsp olive oil
200g quinoa, uncooked
50g pumpkin seeds
2 x 100g drum Capricorn Goats Cheese
Freshly ground black pepper
Salad/watercress to serve
Pre-heat your oven to 180C/160 fan.
Carefully slice the red peppers in half through the core and remove the seeds using a small sharp knife. Put the peppers in a baking dish and drizzle with the olive oil and a twist of black pepper in each.
Place the baking tray and peppers in the oven and bake for 20 minutes.
In the meantime, cook the quinoa according to the packet instructions – usually, in a large pan of boiling for 10-12 minutes. Once cooked, drain and then stir through the pumpkin seeds.
Take the peppers out of the oven and carefully pour any juice and oil inside the peppers onto the quinoi.
Using a tablespoon, carefully fill the pepper halves with quinoi.
Slice the Capricorn Goats Cheese into four discs and place one disc over each of the filled pepper halves.
Put the stuffed peppers and goats cheese back into the oven and bake again for 10 minutes, or until the goat’s cheese is bubbling and melted. Serve immediately with a side salad.
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Ren Behan - Author Wild Honey and Rye at https://www.renbehan.com/2012/08/roasted-peppers-with-quinoa-and-capricorn-goats-cheese.html