Stuffed peppers with quinoa vegetable stirfry


Serves 10

- 3kg Ardo Quinoa vegetable stirfry
- 20g Ardo Italian herbs
- 2kg Ardo Zucchini mix
- 50g Ardo Shallots
- 10 red peppers
- 10 yellow peppers
- 500ml tomato coulis
- 50ml olive oil
- 200g grated mozzarella
- Salt and pepper


Soy, Milk


  1. Briefly simmer the quinoa vegetable stirfry.  
  2. Cut the caps from the peppers, hollow them out and fill them with the quinoa vegetable stirfry.  
  3. Finish with grated mozzarella and put in the oven (20-25 minutes - 180°C). 
  4. Stew the shallots in some olive oil, add the tomato coulis and the Italian herbs and let it simmer. Season with salt and pepper. 
  5. Spread the zucchini mix over 2 baking trays, drizzle with olive oil and season with salt and pepper. Put in a warm oven for about 10-15 minutes. 
  6. Serve the stuffed peppers with the oven baked zucchini mix and the tomato sauce.
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