Greens & Gruyere toastie with quick tomato soup
The grown-up lunch pairing: kale and Gruyere pressed toastie beside a ten-minute tomato soup.
Cheddar, quinoa & black bean stuffed peppers
Roasted peppers packed with a smoky quinoa-bean filling under a cheddar crust.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Roast the oiled pepper halves at 190C fan for 15 minutes.
- Step 2
Cook the quinoa; stir through beans, corn, spices, spring onions and half the cheese.
- Step 3
Fill the peppers, top with remaining cheese, and bake 20 minutes until golden.
- Step 4
Serve with yogurt and coriander.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
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Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 22g |
| Carbohydrates | 48g |
| – of which sugars | 11g |
| Fibre | 10g |
| Fat | 17g |
| – of which saturates | 7g |
| – of which omega-3 | 0.2g |
| Calcium | 340mg |
| Iron | 4mg |
| Salt | 0.7g |
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