Courgette & Quinoa Stuffed Peppers

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

1. 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.
2. 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.
3. 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.
4. 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

Fast Categories