A new take on stuffed peppers. Amaranth is known as an ancient aztec grain, I can only describe the taste and texture as a cross between cous cous and quinoa. It’s gluten free and a great source of protein. This is a light, low calorie meal but you could sprinkle a little bit of vegan cheese on top if you fancy a treat.
Amaranth Stuffed Peppers
- 150g Amaranth
- 3 Pointed Sweet Peppers
- 1 Vegetable Stock Cube
- 1 Tbsp Nutritional Yeast (plus a little extra to sprinkle on top)
- 1 Tsp Smoked Paprika
- 1 Spring Onion
- 100g Courgette (diced)
- 100g Mushrooms (diced)
- 1 Small Chilli
- Few Sprigs of Corriander
- Preheat the oven to 200c.
- Cook the amaranth in 400ml water, bring to the boil then reduce to a medium heat and cook for 15-20 minutes until almost cook.
- For the last 5 minutes of the cooking time add 1 stock cube, paprika, salt, nutritional yeast, spring onion, corriander, courgette and mushrooms and mix.
- Take the pointed peppers and slice in half, removing any seeds. Place the peppers on a lined baking tray and set aside.
- Once the amaranth and vegetables have cooked through gently spoon the mixture into the peppers and bake for 15-20 minutes.
- Bake until the peppers are soft and remove from the oven. Garnish with freshly chopped corriander, chilli and spring onions.