Smoky Quinoa-Stuffed Peppers with Sheep’s Cheese

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Preparation info

  • Serves

    2

    • Difficulty

      Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

Quinoa is a seed first cultivated in South America that comes in three varieties: white, red and black – they each give a different flavour and look to dishes. Quinoa–s low-key, slightly nutty taste absorbs spices well. Here we’ve used smoky sweet paprika and Wootton White, a British-made feta-style cheese – but use any salty sheep’s cheese you like. Depending on the size of your peppers, you might have a little of the quinoa leftover to use in lunchbox salads. For other ideas for stuffing