Ingredients
- 2 coloured peppers (Ettrick Gardens)
- ¾ cup cooked quinoa
- ¼ cup sliced basil leaves
- 1 spring onion - finely sliced
- ¾ cup bacon pieces – cooked (Havoc Farm Pork)
- 2 tomatoes – diced
- Salt and pepper
- ½ teaspoon chilli flakes
- ¾ cup grated sheeps milk pecorino (Whitestone Cheese)
- Drizzle of olive oil (Dunford Grove)
Quinoa and Bacon Stuffed Coloured Peppers
Method
- Preheat the oven to 180 degrees celsius
- Combine the quinoa, basil leaves, spring onions, bacon pieces, diced tomatoes, salt and pepper, and chilli flakes in a large bowl
- Cut the peppers in half and remove the seeds and internal membrane and discard
- Place the peppers on a lined baking dish
- Pile the mix into the prepared peppers and top with the grated pecorino
- Bake in the oven for 25 minutes
- Drizzle with olive oil, and garnish with fresh basil leaves
- Serve immediately
- Enjoy!
