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Courgette & quinoa-stuffed peppers

Take just 5 ingredients and create this healthy Mediterranean-style vegetarian bake for a low-calorie, low-fat supper

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 260
  • Carbohydrates 33
  • Saturated Fat 3
  • Sugar 10
  • Protein 11
  • Fat 8
  • Fibre 11
  • Salt 0.8

Nutrition per serving

  • Calories 260
  • Carbohydrates 33
  • Saturated Fat 3
  • Sugar 10
  • Protein 11
  • Fat 8
  • Fibre 11
  • Salt 0.8

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

Method

  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.

  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.

  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.

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