Stuffed Pepper with Quinoa and Haddock

Stuffed Pepper with Quinoa and Haddock

For tonight’s dinner I made stuffed peppers. To cut down on the cooking time, I put the peppers (cut and deseeded) in muffin tins, standing up, and roasted them in a hot oven while I made the ‘stuffing’. The timing worked out perfectly, and I didn’t need to bake the peppers again once they were stuffed.

This was a fantastic meal, which I found very filling. Hubs had about 4 additional helpings of the ‘stuffing’ once he finished his pepper, so maybe next time I’d serve it with a side salad or some steamed vegetables. But I found one pepper to be more than enough of a serving.

Ingredients:
4 large red bell peppers, washed, tops cut off, de-seeded
1.5 cups dry quinoa, rinsed
1 small onion, diced
1 carrot, diced
2 tomatoes, de-seeded and chopped
2 tablespoons pine nuts
2 handfuls baby spinach leaves, washed
2 fillets haddock
1 lemon
2 cloves garlic, minced
3 tablespoons balsamic dressing
vegetable bouillon (optional)
1/4 block feta cheese (optional) with 1/4 block more crumbled to serve

Method:
Heat the oven to gas mark 6. Stand the peppers upright in a muffin tin and roast for around 20 minutes (don’t let them burn).

Cook the quinoa according to package directions, using the bouillon to flavour the water (if omitting, use salt). When cooked, drain.

In a large skillet, heat a little oil and cook the garlic for about 30 seconds. Add the haddock, squeeze the juice of half a lemon over the fish, and sprinkle with salt. Cook until cooked through – about 6-7 minutes. Remove from the skillet and put on a plate. Clean the skillet and reuse it.

In the skillet, heat a little more oil and cook the onion and carrot for about 4 minutes. Add the quinoa, spinach, pine nuts, tomatoes and dressing. Stir until the dressing is fully mixed in. Add the feta and the haddock and stir gently, breaking the haddock into large chunks.

Remove the peppers from the oven and stuff with the ‘stuffing’. Serve with additional feta cheese crumbled over the top.

To make this vegetarian, omit the Haddock and substitute with cooked tofu, veggie sausage, or even Quorn chicken-style pieces.

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