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Stuffed Peppers

with Moroccan Flavours

Rustico™ Sweet Long Peppers are great for stuffing, grilling and roasting. These stuffed peppers are perfect for lunch or dinner.
Servings: 8
Print Recipe
  • 4 Mucci Farms Rustico™ Sweet Long Peppers

  • 5 Mucci Farms Prova Premium On-The-Vine Tomatoes, finely diced

  • 1 Mucci Farms Mini Cucumber, finely diced

  • 2 avocados, puréed

  • 1 tsp. Ras-el-hanout

  • 2 tbsp. olive oil

  • Pinch of chili flakes

  • 1 cup quinoa

  • Juice of 1 lemon

  • Juice of 1 lime

  • ½ tsp. cumin

  • ½ tsp. turmeric

  • Sea salt and pepper, to taste

  • Boil quinoa in 2 litres of water for roughly 20 minutes, or until soft. Remove and let cool.

  • In a large bowl, place all chopped and juiced items, then add avocados and remaining ingredients.

  • Add cooled quinoa and toss well.

  • Let chill for 4 hours.

  • Cut peppers in half, take out the seeds and fill with quinoa mixture and serve.

  • *To add extra fibre, add 4 bean medley mixture.

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