Serves
2
Stuffed Peppers and Feta
You could use this recipe as a starter and serve half a pepper to each person. Or this is a lovely lunch or dinner and isn’t as faffy as you may think.
Ingredients
- 3 red peppers, halved, seeds removed
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 100g mixed-color quinoa, rinsed well, drained
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 400g can chopped tomatoes
- 80g feta cheese, chopped into small chunks
- 40g rocket
- 2 tbsp fresh parsley, finely chopped
Directions
- Preheat the oven to 200°C.
- Place the peppers in a roasting pan and drizzle over 1 tbsp of the oil and mix around. Bake in the oven for 20-30 minutes, until just starting to darken on the edges.
- While the peppers are in the oven, put the remaining oil in a deep frying pan and add the onion and garlic and cook on high heat for a few minutes stirring constantly.
- Add the quinoa, paprika, cayenne, tomatoes, and half a can of water. Season with salt and pepper and mix well, and bring to the boil then reduce the heat and cook for around 20 minutes until the quinoa has absorbed a lot of the moisture and is cooked.
- Add a splash more water if needed and stir occasionally.
- Take the peppers out of the oven and fill each cavity with the quinoa mix. Pop in the oven for 5 minutes.
- Serve the rocket between 2 plates and then top with the peppers. Scatter over the chopped parsley and feta cheese.
- Kcal: 521
- Protein: 19g
- Fat: 24g
- Carbs: 49g
- Fibre: 11g
