Feta and quinoa stuffed peppers

Quinoa and feta stuffed peppers

Christopher: ‘The only thing more fun than stuffing these peppers is when you get to stuff them into your mouth. This isn’t the first stuffed peppers recipe I’ve put up; this time I’ve opted for everyone’s favourite mispronunciation quinoa (KEEN-NO-WAH} and lovely crumbly feta. This is such a tasty  vegetarian dish and a great option for lunch or a light dinner.’

These stuffed peppers take: 30 minutes

Feta and quinoa stuffed peppers
Feta and quinoa stuffed peppers

Get it:

Two large red peppers, tops and seeds removed

Half a mug of quinoa

One red onion roughly chopped

One tablespoon of balsamic vinegar

Half a pack of feta, broken into small crumbs

Half a punnet of cherry tomatoes, quartered

Six fresh basil leave, torn up into medium size pieces

A drizzle of olive oil

Quinoa & feta stuffed peppers
Quinoa & feta stuffed peppers

Make it:

1. Preheat that oven to 180 degrees. Cook the quinoa to the packet instruction

2. In a frying pan on a low heat cook the onion with the balsamic vinegar and oil until softened, should take around 10 minutes, add the tomato and cook for a further two minutes

3. In a mixing bowl mix everything together and season with salt and pepper

4. Use a spoon to tightly stuff the mixture into the peppers and put in the oven for 20 minutes, until the peppers are softened.

5. Turn on your grill setting and cook until the top is crispy

6. Serve with a little salad or summink, I did a spinach and spring onion one


This dish serves: 

Two people after a light meal.



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