Quinoa and Sweet Potato Stuffed Peppers

These stuffed peppers are a hit every time! Loaded with powerful plant nutrients and high in protein and flavour, they are the perfect compact and complete meal. I usually serve with a green salad. 

Serves 6

Ingredients:

• 1 bunch rainbow chard, chopped
• 6 red bell pepper, seeds and stem removed from the top
• 6 plum tomatoes, chopped
• 5 heads green garlic, or cloves of garlic
• 1 red onion, chopped
• 1 tbsp avocado oil
• 1 sweet potato, cubed and baked in advance
• 2 cups quinoa
• 2 cups water
• 1 tbsp finely chopped oregano
• 1 tsp salt

Method:

1. Carefully remove stems and seeds from the top of the peppers.  Roast on barbecue or in oven until tender and golden brown,  Allow to cool.
2. In a skillet, heat avocado oil.  Sauté onion and garlic until aroma gives off.  Add rainbow chard and stir fry for 5-6 minutes until soft.
3. Add in tomatoes, quinoa, sweet potato, salt and water.  Bring to a boil.  Reduce heat, cover and let simmer for 5 minutes.  Stir in oregano and remove from heat.
4. Preheat oven to 350 C.
5. Divide quinoa mixture into six portions.  Scoop into the peppers and place in a pan.  Cover with aluminum foil and bake for 40-45 minutes.
6. Allow to cool and serve. 

- Sherry Shaban