Serves 2

• 2 Red/ yellow or orange peppers
• 3tbsp of coconut oil
• 1 red onion
• 2 garlic cloves, finaly chopped
• 2 tomatoes, chopped
• 1cup of cooked quinoa (follow directions on the packet)
• 2 tbsp. tomato puree
• 1/4 teaspoon ground cumin
• 1/4 tsp. chili powder
• 1/2 lemon juice
• Salt, pepper
• 1 carrot, green beans, mushrooms, finely chopped

1. Preheat the oven to 180C
2. Heat the coconut oil in the pan. Fry off the onions, garlic for 2-3 minutes add the carrot, beans.
3. Add in the quinoa, tomato puree, tomatoes, cumin, chili powder, salt, pepper and lemon juice. Cook it for a further 5 minutes.
4. Cut the tops off the peppers and de-seed.
5. Stuff the peppers with the warm mixture, place in a dish, cover with foil and cook it for 20-25 minutes.

Serve with some greens vegetables.

Use any leftover vegetables you have in your fridge: spinach, broccolis…