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Courgette & Quinoa Stuffed Peppers
Sweet red bell peppers transform into edible bowls for a hearty filling of tender courgette, protein-rich quinoa, and salty feta cheese. Roasting the peppers first brings out their natural sugars, creating a tender base for the savory, crumbly cheese mixture. Using pre-cooked quinoa keeps the active cooking to an absolute minimum. It's a satisfying vegetarian main course that feels substantial without weighing you down.
Equipment
- Oven
- Baking sheet
- Skillet
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 1 tablespoon of olive oil, season generously with salt and pepper, and roast for 15 minutes. Pre-roasting ensures the peppers are tender before adding the filling.
- 3While the peppers roast, warm the remaining 1/2 tablespoon of olive oil in a small frying pan over medium heat. Add the sliced courgette and cook until soft. Remove the pan from the heat, then 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. Return them to the oven for 5 minutes to warm everything through.
Nutrition
11g
Protein
8g
Fat
33g
Carbs
10g
Sugar
0.8mg
Sodium
Notes
- Serving: Pair these stuffed peppers with a crisp green leafy salad dressed in a light vinaigrette.
- Make ahead: You can roast the peppers and prepare the filling a day in advance. Store them separately in the fridge and assemble just before the final bake.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.