get stuffed quinoa-serves 2-3

Sometimes life requires short cuts. This recipe is a bit of a retro cheat, but relatively healthy at approx 300 cals per pepper.

Serve it midweek with mounds of salad or veg. You'll feel virtuous.

Ingredients

3 large red peppers, or yellow, or orange...whatever you have

1 tbsp coconut oil

4 spring onions, sliced

1 carrot, peeled & diced

1 courgette, diced

1 clove garlic finely chopped

75g tinned sweetcorn, drained

1tbsp pine nuts, toasted in a dry pan for a few mins (don't take your eye off these babies-they burn!)

75g quinoa

10g Marigold Bouillon

75g low fat sweet chilli cream cheese

25g mature cheddar, finely grated

Method

Cut the top & stalks off the peppers & scoop out the seeds. Place on a dish, cut-side up & cook on high in the microwave for 5-6 mins until softened.

Melt the oil in a pan, add the onion & cook for five mins. Add the garlic, carrot & courgette and cook for a further five mins, stirring. Remove from heat.

Meanwhile, cook the quinoa as per pack instructions. Stir through the bouillon powder whilst cooking.

Combine the cooked veg, sweetcorn & quinoa. Stir through the cream cheese. Scoop the mixture into the peppers, top with the pinenuts, followed by the grated cheese. Grill until the cheese has melted and browned.