Courgette & Quinoa-stuffed Peppers
These stuffed peppers are bursting with flavor and nutritious ingredients. Roasted red peppers are filled with a savory mixture of quinoa, courgette, crumbled feta cheese, and fresh parsley. A perfect dish for a wholesome and satisfying meal.
— Constant Cookbook
Ingredients
- 4 red peppers
- 1 courgette , quartered lengthways and thinly sliced
- 2 x 250g packs ready-to-eat quinoa
- 85g feta cheese , finely crumbled
- handful parsley , roughly chopped
Instructions
- Heat oven to 200C/180C fan/gas 6. Cut each pepper in half through the stem, and remove the seeds. Put the peppers, cut-side up, on a baking sheet, drizzle with 1 tbsp olive oil and season well. Roast for 15 mins.
- Meanwhile, heat 1 tsp olive oil in a small frying pan, add the courgette and cook until soft. Remove from the heat, then stir through the quinoa, feta and parsley. Season with pepper.
- Divide the quinoa mixture between the pepper halves, then return to the oven for 5 mins to heat through. Serve with a green salad, if you like.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 260 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 33 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 11 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.8 milligram of sodium
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