Quinoa Stuffed Peppers

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Recipe by Cook Vegetarian
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

Nutritional Information:

Calories: 583
Fat: 33.5gg

How To Cook

  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.
    6. www.charlottetolhurst.co.uk
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Quinoa Stuffed Peppers
  • Recipe by Cook Vegetarian
  • 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
    How to Cook
  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.
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