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Courgette & Quinoa Stuffed Peppers
Sweet red bell peppers serve as edible bowls for a hearty filling of tender courgette, protein-rich quinoa, and salty feta cheese. This quick vegetarian main course comes together with just a handful of ingredients. Roasting the peppers brings out their natural sweetness, which pairs perfectly with the savory, crumbly cheese. Serve these warm stuffed peppers for a light weeknight dinner or a satisfying weekend lunch.
Ingredients
- 4 red peppers
- 1½ tbsp olive oil
- 1 courgette, quartered lengthways and thinly sliced
- 2 x 250g packs ready-to-eat quinoa
- 85g/3oz feta, finely crumbled
Instructions
- 1Preheat the oven to 200C (180C fan or gas mark 6). Slice each red pepper in half lengthwise straight through the stem and scoop out all the seeds.
- 2Arrange the pepper halves cut-side up on a baking tray. Drizzle them with one tablespoon of olive oil, season generously with salt and pepper, and roast in the oven for 15 minutes.
- 3Warm the remaining half tablespoon of olive oil in a small frying pan over medium heat. Add the sliced courgette and cook until it softens. Take the pan off the heat and fold in the ready-to-eat quinoa and crumbled feta cheese. Season the mixture with black pepper.
- 4Spoon the quinoa and courgette filling evenly into the roasted pepper halves. Place them back into the oven for another 5 minutes to warm everything through.
Nutrition
11g
Protein
8g
Fat
33g
Carbs
10g
Sugar
0.8mg
Sodium