Quinoa stuffed peppers with a hint of Paprika and Toasted Almond Flakes

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

Ingredients

2 Tbs Coconut Oil

1/2 Teaspoon Paprika

1 Organic Kalo Vegetable stock cube

1 Pint Distilled Water

2 Tbs. coconut oil

Dash of. ground cumin

4/6 Cherry tomatoes quartered

¾ cup quinoa

4 large red bell peppers, halved lengthwise, ribs removed

Almond flakes

Half Lemon Juice

Pepper to taste

Celtic Sea Salt to taste

Instructions

1. Pre heat over to 200
2. Lightly toast the Quinoa until it is golden in the coconut oil
3. Add the water to the Veg stock cube
4. Add to Quinoa, cover and let this simmer for around 15 mins, or until the Quinoa is to your taste
5. Once all the liquid has been absorbed by the Quinoa add half teaspoon Paprika and Lemon juice
6. Add Cumin and Cherry Tomatoes
7. In a separate pan, toast half of the almond flakes and add the other half to mix.
8. Spoon the mix in to pepper halves.
9. Add the toasted pepper flakes
10. Pop on to a baking tray and into the oven
11. Bake for approx 20 mins

Enjoy!

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