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Courgette & quinoa-stuffed peppers

Vegetarian courgette & quinoa-stuffed peppers

Courgette & quinoa-stuffed peppers

Name: Courgette & quinoa-stuffed peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
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

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.2 out of 5.23 ratingsRate

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Take just 5 ingredients and create these healthy Mediterranean-style vegetarian stuffed peppers for a low-calorie, low-fat supper

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal260

low
fat8g
saturates3g
carbs33g
sugars10g
fibre11g
protein11g
salt0.8g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, July 2012

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A star rating of 4.2 out of 5.23 ratings

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