Ingredients
Ingredients
- 2 Orange Bell Peppers
- 25g Black Quinoa
- 35g Puy Lentils
- 100g Purple Carrots
- 2tsp Rapeseed Oil
- 10g Ginger Root
- 2 Cloves Garlic
- 1tsp Sumac
- 100g Chestnut Mushrooms
- 60g Cavolo Nero (Kale)
- 40g Feta
Instructions
- Pre heat the oven to 200°c.
- Slice the top off each pepper to create a lid, and scoop out the seeds from the inside of each pepper. Now for the fun bit, cut a pumpkin spooky face into each pepper.
- Place the carved peppers upside down on a baking tray and pop them in the oven.
- Meanwhile weigh out the dry quinoa and lentils into a sieve and rinse them under cold water. Once washed, place them in a small sauce pan and simmer for 20mins or until cooked.
- While the grains are cooking chop the carrots into small batons and place on a foil lined baking tray. Drizzle over 1tsp of oil and slide into the oven along side the pumpkin peppers.
- Grate the fresh ginger and the two garlic cloves.
- Heat the remaining 1tsp of rapeseed oil in a non stick frying pan. Add the ginger, garlic and sumac to the pan and cook for a few minutes until softened. Then cut the mushrooms into eighths and add to the pan.
- Once the lentils and quinoa are cooked add them to the pan with the spices and mushrooms, before crumbling through 30g of feta.
- Remove the peppers from the oven and stuff them with the mushroom and grain mix. Top each pepper with remaining feta before placing the lids on top and return to the oven for 10mins.
- Add the cavolo nero to the same baking tray as the carrots and cook until crispy but not burnt.
- Serve each pumpkin pepper with a side of cavolo nero and purple carrots.
Protein: 12.5g
Carbs: 34g
Fat: 10.8g
Calories: 279
