Courgette & quinoa-stuffed peppers

3 steps

Prep:10minCook:20min

Updated at: Thu, 17 Aug 2023 05:10:22 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories241.5 kcal (12%)

Total Fat7.5 g (11%)

Carbs35.1 g (14%)

Sugars6.4 g (7%)

Protein10.2 g (20%)

Sodium261.6 mg (13%)

Fiber6.2 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4red peppers

1courgette

quartered lengthways and thinly sliced

2 x 250gready-to-eat quinoa

85gfeta cheese

finely crumbled

parsley

roughly chopped

Instructions

Step 1

Heat oven to 200C/180C fan/gas 6. Cut each pepper in half through the stem, and remove the seeds. Put the peppers, cut-side up, on a baking sheet, drizzle with 1 tbsp olive oil and season well. Roast for 15 mins.

Step 2

Meanwhile, heat 1 tsp olive oil in a small frying pan, add the courgette and cook until soft. Remove from the heat, then stir through the quinoa, feta and parsley. Season with pepper.

Step 3

Divide the quinoa mixture between the pepper halves, then return to the oven for 5 mins to heat through. Serve with a green salad, if you like.