Let's get organised

Large oven proof dish, small saucepan, measuring jug, chopping knife (adult supervision), 1 large mixing bowl, spatula, 4 or 5 tbsp/tsp. oven.

INGREDIENTS

• 3 Bell Peppers (any colour)

• 60g Quinoa uncooked (or rice) 100g grated Mozzarella Cheese (or your favourite hard cheese)

• 50g extra Mozzarella for the topping

• 150g pizza sauce (or your favourite tomato sauce)

• 1 tbsp. balsamic vinegar

• 1 tsp. honey

• 1 tsp. mustard (of your liking)

• 1 tsp. Oregano

• 1 tsp. Garlic granules (or 2 crushed garlic)

• 50g frozen peas

• 50g frozen sweet corn

• 50g Pepperoni, roughly chopped For vegetarian option – leave out the pepperoni and add

• 100g mixed beans

Directions

1. Pre-heat the over to 180 C. Start by cooking the quinoa in a small saucepan by adding

   one part quinoa to 3 parts cold water. For example: 60g quinoa to 180ml water.

2. Bring the quinoa to the boil and simmer for 10 mins or so until almost all of the water has evaporated. Then turn off the heat and cover with a lid to allow it to absorb the final bit of water for 5 mins. Then it's ready.

3. Once quinoa is fully cooked add the quinoa and mozzarella to a large mixing bowl , keeping some of the mozzarella for the topping, stir to combine.

4. Then add the pizza sauce, balsamic vinegar, honey, mustard, oregano, garlic granules, frozen peas, sweetcorn and the pepperoni (keeping some pepperoni for topping) and mix well.

5. To prepare the peppers - Cut the peppers length ways and take out the seeds. Place the peppers in an oven proof dish (a lasagne dish is perfect).

6. Fill the peppers with the quinoa mix and sprinkle the rest of the mozzarella and pepperoni on top of the stuffed peppers.

7. Place the peppers in the oven for 20 mins uncovered.

8. Serve hot or cold.

   Tip: Feel free to substitute the quinoa with rice or mince meat, for example taco mince.