Description
Colorful sweet peppers stuffed with a savory quinoa, mushroom, and sultana filling, topped with creamy melted Stilton. A hearty and satisfying vegetarian dish perfect for a wholesome meal.
Ingredients
- 4 sweet peppers (medium sized)
- 1 onion
- 4 button mushrooms
- 200 g cooked quinoa
- 25 g sultanas
- 2 tbsp Stilton
- 1 tbsp olive oil
Instructions
- Slice the peppers in half lengthwise, keeping the stalks if possible, and remove the seeds.
- Place the halved peppers on a baking tray, drizzle with olive oil, and bake in a hot oven for about 10 minutes until slightly softened.
- Finely chop the onion and mushrooms, then gently fry until softened. Set aside to cool.
- In a bowl, combine the cooked quinoa, sautéed onion and mushrooms, and sultanas. Mix well.
- Fill each pepper half with the quinoa mixture and crumble Stilton cheese on top.
- Cover with foil and bake for about 10 minutes until the cheese has melted and the filling is heated through.
Notes
- Use any variety of sweet peppers for a colorful presentation.
- Feta or goat cheese can be substituted for Stilton if preferred.
- Serve with a fresh green salad for a complete meal.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 10 mg
