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There are so many ways to stuff peppers. We decided to go quinoa! Chick peas, jalapeño peppers, quinoa and coriander make a perfect combo with these delicious sweet peppers. It is also so fulfilling you can't continue eating. The carrot noodle salad is amazing with the mint dressing that will help you eat get through spicy jalapeños. The contrast is mind blowing!
Servings 2
Time 40-45 min
Ingredients
2 red pointed peppers
1 can Chick peas 400g
1/2 cup quinoa
1 handful fresh coriander
4-5 pickled jalapeño peppers slices
salt and pepper to taste
2 small carrots
Lemon Mint Dressing:
1/3 cup lemon juice
1 tbsp Dijon mustard
1 tsp honey
1 crushed clove garlic
1/3 cup hemp oil (or extra virgin olive oil if not available)
1/3 cup chopped fresh mint
1/8 teaspoon salt
Freshly ground pepper, to taste
Instructions
Preheat oven to 220 degrees C (428 degrees F) . Coat a shallow baking dish with olive oil nonstick cooking spray.
Make the dressing by combining all ingredients in a kitchen processor and blending until smooth. Place in fridge. Cook the quinoa according to instructions in the package. Heat in a small sauce pan the chick peas, coriander and jalapeño peppers for 3 minutes. Add the quinoa once it is ready and cook for 1 minute. Set aside.
Prepare the pointed peppers by cutting them in half and removing the seeds. Do not remove the stems just cut through. Place the peppers in the baking dish and fill with the quinoa-garbanzo mix. Bake for 20-25 minutes.
Meanwhile, prepare the carrot noodles. Peel the carrots and slice them with the spiral slicer, if you don't have one continue to 'peel' them with the peeler to create long noodles. Steam the noodles for 2 minutes until al dente.
Serve the peppers on a plate with the carrot noodles and sprinkle the noodles with the mint dressing. You've made enough dressing to combine with steamed fish, veggies and salads.
Enjoy!
Time 40-45 min
Ingredients
2 red pointed peppers
1 can Chick peas 400g
1/2 cup quinoa
1 handful fresh coriander
4-5 pickled jalapeño peppers slices
salt and pepper to taste
2 small carrots
Lemon Mint Dressing:
1/3 cup lemon juice
1 tbsp Dijon mustard
1 tsp honey
1 crushed clove garlic
1/3 cup hemp oil (or extra virgin olive oil if not available)
1/3 cup chopped fresh mint
1/8 teaspoon salt
Freshly ground pepper, to taste
Instructions
Preheat oven to 220 degrees C (428 degrees F) . Coat a shallow baking dish with olive oil nonstick cooking spray.
Make the dressing by combining all ingredients in a kitchen processor and blending until smooth. Place in fridge. Cook the quinoa according to instructions in the package. Heat in a small sauce pan the chick peas, coriander and jalapeño peppers for 3 minutes. Add the quinoa once it is ready and cook for 1 minute. Set aside.
Prepare the pointed peppers by cutting them in half and removing the seeds. Do not remove the stems just cut through. Place the peppers in the baking dish and fill with the quinoa-garbanzo mix. Bake for 20-25 minutes.
Meanwhile, prepare the carrot noodles. Peel the carrots and slice them with the spiral slicer, if you don't have one continue to 'peel' them with the peeler to create long noodles. Steam the noodles for 2 minutes until al dente.
Serve the peppers on a plate with the carrot noodles and sprinkle the noodles with the mint dressing. You've made enough dressing to combine with steamed fish, veggies and salads.
Enjoy!