Special Diet

Creamy Stuffed Roast Peppers with Mixed Grains

cook 20 mins
Ingredients
  • 4 long red peppers, halved lengthwise and deseeded
  • 25 g (1 oz) chopped walnut pieces
  • 500 g (1 lb) ready-to-eat wholesome mixed grains
  • 2 tablespoons lemon juice
  • 2 tablespoons sundried tomato paste
  • 3 tablespoons chopped mixed herbs, such as parsley, tarragon, chives and thyme salt and pepper
  • 350 g (11 1/2 oz) quark or extra-light cream cheese
  • 3 tablespoons chopped mixed herbs, such as parsley, tarragon, chives and thyme
  • 1 teaspoon grated lemon rind
  • 2 tablespoons toasted mixed seeds
Directions
  • Preheat the oven to 200°C (400°F), Gas Mark 6.
  • To make the cheese filling, mix together all the ingredients in a small bowl and season with salt and pepper.
  • Place the peppers on a baking sheet. Spoon the filling into the peppers, then scatter over the walnuts. Cook the stuffed peppers in the oven for 12–15 minutes until tender and the filling is golden.
  • Meanwhile, warm the mixed grains in a large pan, or according to the packet instructions. Toss with the lemon juice, tomato paste and mixed herbs and season with salt and pepper.
  • Spoon the seasoned mixed grains on to serving plates, arrange the stuffed peppers on top and serve immediately.
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