Quinoa Stuffed Peppers
- Serves:
- 4
- Ready in:
- 60 mins +
Ingredients
- 4 red peppers
- 250g quinoa
- vegetable bouillon powder
- 50g chopped kalamata olives
- 1 courgette, chopped into small cubes
- 3 tbsp garlic-infused olive oil
- 1 lemon, all the zest and1/2 the juice
- 200g vegetarian feta cheese
- 100g cooked cubed butternut squash
- 2 tbsp toasted pine nuts
- 3 tbsp chopped fresh oregano
Method
- 1
Preheat the oven to 200C/400F/Gas 6. Cut the peppers in half lengthways, deseed and place in a roasting tray. Sprinkle with 1 tbsp of the garlic oil and place in the oven for 15 minutes while you prepare the filling.
- 2
Cook the quinoa according to packet instructions, adding enough vegetable bouillon powder to the water as required for the quantity of liquid.
- 3
Meanwhile, gently fry the courgette and oregano in 1 tbsp of the garlic oil until the courgette is taking on a golden colour. Add in the lemon zest and juice and continue to fry the courgette for a further 30 seconds.
- 4
Add the courgette mixture to the cooked quinoa along with the butternut squash, olives and pine nuts. Crumble in the feta.
- 5
Spoon the quinoa into the pepper halves, sprinkle with the remaining oil and return to the oven for a further 15 minutes before serving.
PER SERVING: 33.5g FAT (Excluding extras)
Quinoa Stuffed Peppers was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 4 red peppers
- 250g quinoa
- vegetable bouillon powder
- 50g chopped kalamata olives
- 1 courgette, chopped into small cubes
- 3 tbsp garlic-infused olive oil
- 1 lemon, all the zest and1/2 the juice
- 200g vegetarian feta cheese
- 100g cooked cubed butternut squash
- 2 tbsp toasted pine nuts
- 3 tbsp chopped fresh oregano
- 1
Preheat the oven to 200C/400F/Gas 6. Cut the peppers in half lengthways, deseed and place in a roasting tray. Sprinkle with 1 tbsp of the garlic oil and place in the oven for 15 minutes while you prepare the filling.
- 2
Cook the quinoa according to packet instructions, adding enough vegetable bouillon powder to the water as required for the quantity of liquid.
- 3
Meanwhile, gently fry the courgette and oregano in 1 tbsp of the garlic oil until the courgette is taking on a golden colour. Add in the lemon zest and juice and continue to fry the courgette for a further 30 seconds.
- 4
Add the courgette mixture to the cooked quinoa along with the butternut squash, olives and pine nuts. Crumble in the feta.
- 5
Spoon the quinoa into the pepper halves, sprinkle with the remaining oil and return to the oven for a further 15 minutes before serving.
PER SERVING: 33.5g FAT (Excluding extras)
Quinoa Stuffed Peppers was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
