Quinoa-stuffed peppers with roast tomatoes & feta

Providing an impressive 4 of your 5-a-day, along with calcium, vitamin C and iron, this delicious veggie dinner is easy to make and full of flavour

  • Prep:10 mins
    Cook:20 mins
    plus 5 mins standing
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 462
  • fat 17g
  • saturates 4g
  • carbs 48g
  • sugars 11g
  • fibre 48g
  • protein 22g
  • salt 1.4g

Ingredients

  • 60g quinoa
  • 2 tsp tomato purée
  • 1 large garlic clove, finely grated
  • 1 tsp vegetable bouillon powder
  • 400g can chickpeas, drained
  • 90g baby spinach
  • handful basil leaves, chopped
  • 2 yellow peppers, deseeded and halved lengthways
  • 2 tsp extra virgin olive oil or rapeseed oil, plus a drop for the peppers
  • 125g cherry tomatoes
  • 40g feta, crumbled
  • 1 tbsp pumpkin seeds
  • ½ x 60g pack rocket
  • 1 tsp balsamic vinegar

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Method

  1. Heat oven to 220C/200C fan/gas 7. Tip the quinoa into a small pan, pour in 400ml water, then stir in the tomato purée, garlic and bouillon powder. Cook, covered, over a low heat for 20 mins before adding the chickpeas, spinach and basil, then cook for a further 5 mins. Leave to stand for 5 mins, so all the liquid is absorbed.

  2. Meanwhile, rub the peppers with a little oil and place, cut-side down, on a baking tray. Roast for 10 mins, add the cherry tomatoes, then roast for 10 mins more.

  3. Stir the tomatoes, feta and pumpkin seeds into the quinoa, spoon into the pepper halves and serve with the rocket, tossed with the oil and balsamic vinegar.