small peppers (cut in half)
vegetable stock cube
gm marrow (finely diced)
large onion (diced)
tsp cumin seeds
tsp cumin powder
tsp chili powder
tsp turmeric powder
tsp garam masala powder
tbsp tamarind chutney
1 tsp salt
gm quinoa (cooked)
tbsp Noor Oil
This is an absolutely delicious veggie pepper recipe that is packed with nutrients, which should not be missed!
Prepare the quinoa according to the directions on the package.
Bring a large pot of water to boil with the vegetable stock cube. Submerge the peppers and boil for 5-6 minutes. Remove peppers and place on absorbent paper towel and allow cooling.
In a medium saucepan, bring Noor Oil to a medium high temperature, fry onion and cumin seeds until the onions soften. Add chickpeas, marrow, and tomato.
Top with 125ml water, and cook for 5-6 minutes. Add the chili, cumin, turmeric, garam masala powders, and salt, stir and allow aroma to be released from the spices. Add tamarind chutney and lemon juice, mix well and allow flavors to infuse. Remove from heat.
In a large non-reactive mixing bowl, mix quinoa and chickpea mixture until well combined. Stuff this mixture into the 8 peppers. Place in a baking tray in the oven and cook for 15 minutes.
Top baked peppers with yogurt or raitha. Enjoy!