Recipes › Lunch

• Lunch
• 40 min
• Gluten-Free
• Pescatarian
• Vegetarian

Quinoa-stuffed peppers

Roasted peppers filled with quinoa, tomatoes, olives and feta.

Calories

355

Protein

12 g

Carbs

40 g

Fat

18 g

Per serving. Makes 2 servings.

Ingredients

• 2 Red bell pepper
• 250 g Quinoa, cooked
• 100 g Cherry tomatoes
• 30 g Black olives
• 60 g Feta cheese
• 1 tbsp Olive oil
• 5 g Fresh basil

Contains: Milk. Always check the labels of what you buy.

Method

1. Heat the oven to 200°C (180°C fan). Halve and deseed the peppers and roast cut side up for 10 minutes.
2. Meanwhile, chop the tomatoes and olives and mix with the quinoa and half the crumbled feta.
3. Fill the peppers with the quinoa mixture.
4. Top with the rest of the feta, drizzle with the oil and bake for 20 minutes until the peppers are soft and the cheese golden.
5. Scatter with torn basil leaves.

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