Roasted Yellow Peppers Stuffed with Quinoa and Green Olives

Vegetarian Main Dish

Yellow peppers take on a sweet, intense taste when roasted and make perfect shells for the quinoa filling which is dense in phytonutrients and earthy flavours.

This is a delicious, high protein, allergen free dish, so is of special value for those on restricted diets.

Quinoa, spinach / nettles, tahini and olives are all protein foods. Garlic, spring onions, tahini and nettles are of great value in treating allergic conditions. Together they contribute a great variety of phytonutrients including essential fatty acids, antioxidants, minerals and vitamins, especially calcium, iron, magnesium, phosphorus, potassium, sulphur, silica, zinc, vitamins A, B complex, C and E.

Serves 4


4 large yellow peppers, halved through their stems and only seeds removed
225g / 8 oz cooked quinoa
120 g / 4 oz bag young spinach leaves or equivalent young nettle and leaves and stems
12 green olives, pitted and chopped
½ tbsp rapeseed oil
1 small bunch spring onions, chopped
1 cloves garlic, crushed
1 tsp ground cumin
juice 1 lemon
1 tbsp tahini

For the garnish

1 tsp toasted sesame seeds

1. Preheat oven to 200 C / gas 6.
2. Place peppers on shallow, oiled roasting tray and roast for approximately 30 minutes, until soft and turning partially golden brown. Set aside.
3. Prepare quinoa according to instructions on packet (this is quick and easy) and place in large bowl.
4. Steam spinach or nettle leaves until wilted, approximately 5 minutes (protecting your hands against the stinging nettles by wearing gloves.) Press out all liquid and chop thoroughly.
5. Mix onion, garlic, chopped leaves and olives into quinoa.
6. Blend tahini with lemon juice and cumin and mix thoroughly into quinoa mixture.
7. Divide mixture between peppers and place in a oven 190 C / gas 5 for 20 minutes until completely heated through.
8. Garnish with toasted sesame seeds.