From our family kitchen
Quinoa and Ricotta Stuffed Peppers
Published
Preparation Time: 15 - 20 minutes
Cooking Time: 30 minutes
Serves: 2 - 4
Allergy Information: Gluten Free, Wheat Free, Vegetarian
Ingredients
- 1 tsp Lucy Bee Coconut Oil
- 3 - 4 large bell peppers
- 2 garlic cloves, sliced
- 1 red onion, chopped
- 75g mixed olives, pitted and halved
- 1 red chilli, chopped
- A handful of fresh basil
- 100g ricotta
- 400g canned cherry tomatoes
- 60g spinach
- 200g cooked quinoa
- 1 tsp. smoked paprika
- 1 tsp. dried tarragon
Method
- Preheat the oven to 180C, 350F, gas mark 4.
- Cut off the top/lid of each pepper and remove the seeds from the inside of the peppers.
- Add the Lucy Bee Coconut Oil, garlic, onion, olives, chilli, basil, ricotta, tomatoes, spinach and quinoa to a large pan and fry for about 12-15 minutes, until the onion is soft.
- Stir in the paprika and tarragon.
- Stuff your peppers with the mixture and bake for 15 minutes.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story