Peppers all colours are a great source of essentials vitamins and minerals. They are available all year and adds great colour to any meal.2 large Peppers (red, green yellow)
1 tsp olive or coconut oil
100g cooked quinoa (or rice)
1 medium onion
2 cloves garlic
150g mushrooms
Hand full fresh basil
Sea salt & black pepper
Method.
Preheat oven 200c
Cut top off peppers and put to on side. Scoop out seeds and pith.
Fry onions garlic and mushroom till lightly soft.
In a large bowl mix all the ingredients and season.
Stuff the peppers and put tops back on.
Wrap in tinfoil and cook for 35 minutes.
Can be used as a starter, snack or with main meal.
Play about with this recipe even the kids can get involved and have fun helping.