Mediterranean recipe for 4 people, takes only 20 mins; recipe has red pepper, courgette, quinoa, feta cheese and parsley.
Courgette & quinoa-stuffed peppers
Course: Mediterranean
Servings
4
servings
Prep time
10 mins
Ingredients
- Red Pepper: 4 red peppers
- Courgette: 1 courgette, quartered lengthways and thinly sliced
- Feta Cheese: 85g feta cheese, finely crumbled
- Parsley: handful parsley, roughly chopped
- Quinoa: 2 x 250g packs ready-to-eat quinoa
Directions
- 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.
