Orange juice isn’t the only way to boost your vitamin C levels. Try this easy recipe for baked red peppers with quinoa instead.
Did you know that other fruits and vegetables have as much – if not more – vitamin C than an orange? A red pepper, for example, has more vitamin C per serving than one medium orange!
This recipe for baked red peppers filled with quinoa, tomatoes and spinach will easily help you hit your daily vitamin C target. It’s quick and tasty too – perfect.
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Baked red pepper with quinoa
Nutrients per serving:
- 4 medium red bell peppers
- 100g quinoa
- 80g spinach
- 6 cherry tomatoes or 1 medium tomato
- Goats’ cheese or mozzarella (optional)
- Seasoning to taste
Preheat the oven to 200°C/180°C fan/gas mark 6. Cut the peppers in half, or remove the tops, scoop out the middle and heat for a few minutes in the microwave until soft.
Boil the quinoa until cooked (about 5 minutes) and chop the tomatoes into small pieces. Add the spinach to the quinoa for the last minute to cook. Add salt and pepper, mixed herbs, or other spices to taste.
Divide the quinoa, chopped tomatoes and spinach between the softened peppers and put in the oven for 10 minutes. Sprinkle over some goats’ cheese or mozzarella for extra flavour if required.
Remove from the oven and serve immediately. Enjoy with a side salad to really give your vitamin C levels a lift.