Quinoa and halloumi stuffed ramiro peppers with salsa verde recipe

Name: Quinoa and halloumi stuffed ramiro peppers with salsa verde
Yield: Serves 4
Ingredients: 4 sweet pointed ramiro peppers, cut in half lengthways and seeded; 1 tbsp olive oil, plus 1 tsp for the tomatoes and extra for greasing; 400g tin kidney beans, drained and rinsed; 250g pack ready-to-eat red and white quinoa; 125g halloumi, grated; 2 spring onions, finely sliced; 250g cherry tomatoes, halved; 100g pack flat-leaf parsley; 3 spring onions, roughly chopped; 1 garlic clove, roughly chopped; 1½ tsp caster sugar; 1 lemon, juiced

Loaded with quinoa, kidney beans, halloumi and spring onions, these stuffed peppers are sure to bring some flavour to your dinner table. Add some zing with a silky salsa verde and serve with a crisp, green salad for a gorgeous main that's both gluten-free and veggie-friendly.

See method

Serves 4
10 mins to prepare and 45 mins to cook
432 calories / serving

Gluten-free
Vegetarian

Shop your ingredients

Tesco Finest Sweet Pointed Peppers 180g
4 sweet pointed ramiro peppers, cut in half lengthways and seeded
£1.80
£10.00/kg
Tesco Extra Virgin Olive Oil 250Ml
1 tbsp olive oil, plus 1 tsp for the tomatoes and extra for greasing
£3.40
£13.60/litre
Growers Harvest Red Kidney Beans In Water 400G
Aldi Price Match
400g tin kidney beans, drained and rinsed
£0.35
£0.00/null
Merchant Gourmet Red & White Quinoa 250G
250g pack ready-to-eat red and white quinoa
£2.15
£8.60/kg
Tesco Halloumi 225G
Aldi Price Match
125g halloumi, grated
£1.99
£8.84/kg
Tesco Bunched Spring Onions 100G
2 spring onions, finely sliced
£0.69
£6.90/kg
Nightingale Farms Cherry Tomatoes 250G
250g cherry tomatoes, halved
£0.62
£2.48/kg
Tesco Flat Leaf Parsley 100G
100g pack flat-leaf parsley
£1.35
£13.50/kg
Tesco Large Garlic
1 garlic clove, roughly chopped
£0.50
£0.50/each
Silver Spoon Caster Sugar 1Kg
1½ tsp caster sugar
£2.25
£2.25/kg
Tesco Lemons Each
1 lemon, juiced
£0.37
£0.37/each

Method

Preheat the oven to gas 7, 220°C, fan 200°C, and grease a baking dish with oil. Arrange the halved peppers in the dish; set aside. Mix the kidney beans, quinoa, halloumi and spring onions in a bowl and season. Stuff each halved pepper with this mixture.
Toss the tomatoes in 1 tsp oil. Top each stuffed pepper half with a few tomatoes, gently pressing them into the quinoa mixture to secure. Put the dish into the hot oven and roast for 40-45 mins, or until the peppers are cooked through.
While the peppers are roasting, make the salsa verde. Put the ingredients into the small bowl of a food processor with 50ml water and a little seasoning, then pulse until smooth. To serve, drizzle over the peppers and put the remainder in a bowl alongside. Serve with a green salad, if you like.