Sweet peppers with Stilton and quinoa make a colourful and tasty starter or side dish. They are simple to make, can be prepared in advance and are guaranteed to add a splash of colour to your table.
- 4 medium sized sweet peppers
- 1 medium onion
- About 4 button mushrooms
- 200g cooked quinoa
- 25g sultanas
- 2 tablespoons Stilton (or similar blue cheese)
- Olive oil
Equipment needed to prepare sweet peppers with Stilton and quinoa
- Sharp knife
- Chopping board
- Baking tray
- Frying pan
- Large bowl
How to make sweet peppers with Stilton and quinoa
Slice the peppers in half lengthwise leaving the stalks in place if possible, and scoop out the seeds. Place on a baking tray and drizzle each pepper with a little olive oil. Bake in a hot oven until soft (around 10 minutes or so).
Cut the onions and mushrooms into small pieces. Fry gently in a little olive oil until soft and then set aside to cool.
Place the cooked quinoa in a mixing bowl. Here I used a mixture of red and white quinoa simply because I like the mixture of colours but either colour could be used. Add the cooked onion and mushrooms, and then the sultanas and mix together.
Pack the mixture into the cooked halved peppers and then crumble the Stilton on top. If you are preparing the peppers to cook later you can cover with foil at this stage and place in the fridge.
Cover with foil and cook in a hot oven, 200oC, 400oF, gas mark 6 until heated through (approximately 10 minutes).
- Any colour of peppers could be used but I find that a mixture of colours looks great on the table.
- When cooking quinoa I find it useful to cook more than needed so that some can be frozen in portions to make it quicker and easier to prepare a recipe such as this. Cooked quinoa is also useful for adding to salads, etc.
- Stilton is a popular English blue cheese which is great for cooking, but for anyone in other parts of the world who cannot find Stilton any other strong flavoured blue cheese could be used instead.
- The stuffing mixture can be prepared in advance. Similarly, the uncooked stuffed peppers can be prepared in advance and popped in the oven when needed.
- The stuffed peppers are best served immediately whilst hot, but can also be enjoyed cold. They are not suitable for reheating.
- The stuffing can also be used for other stuffed vegetable dishes.
- As a guide, I would allow two half stuffed peppers per person as a starter or side dish.
You may also like to try hasselback carrots with honey and rosemary, another colourful side dish which is also quick to prepare.
Sweet peppers with Stilton and quinoa
- 4 sweet peppers medium sized
- 1 onion
- 4 button mushrooms
- 200 g cooked quinoa
- 25 g sultanas
- 2 tablespoon Stilton
- 1 tablespoon olive oil
- Slice the peppers in half lengthwise, leaving the stalks in place if possible and scoop out the seeds.
- Place the halved peppers on a baking tray, drizzle with a little olive oil and cook in a hot oven for about 10 minutes or until soft.
- Finely chop the onions and mushrooms, fry gently until softened and then set aside to cool.
- Place the cooked quinoa in a bowl. Add the cooked onion and mushrooms, add the sultanas and mix.
- Pack the quinoa mixture into the cooked half peppers and crumble the Stilton on top.
- Cover with foil and cook in a hot oven for around 10 minutes or until heated through.