Courgette & quinoa-stuffed peppers

Courgette & quinoa-stuffed peppers
Courgette & quinoa-stuffed peppers is a side dish that serves 4. This recipe covers 16% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 104 calories, 5g of protein, and 5g of fat per serving. A mixture of parsley, courgette, g packs ready-to-eat quinoa, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 30 minutes. Quinoa-Stuffed Peppers, Quinoa-Stuffed Peppers, and Quinoa Stuffed Peppers are very similar to this recipe.

Instructions

1
Heat oven to 200C/180C fan/gas
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OvenOven
2
Cut each pepper in half through the stem, and remove the seeds.
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PepperPepper
SeedsSeeds
3
Put the peppers, cut-side up, on a baking sheet, drizzle with 1 tbsp olive oil and season well. Roast for 15 mins.
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Olive OilOlive Oil
PeppersPeppers
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Baking SheetBaking Sheet
4
Meanwhile, heat 1 tsp olive oil in a small frying pan, add the courgette and cook until soft.
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ZucchiniZucchini
Olive OilOlive Oil
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Frying PanFrying Pan
5
Remove from the heat, then stir through the quinoa, feta and parsley. Season with pepper.
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ParsleyParsley
PepperPepper
QuinoaQuinoa
Feta CheeseFeta Cheese
6
Divide the quinoa mixture between the pepper halves, then return to the oven for 5 mins to heat through.
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PepperPepper
QuinoaQuinoa
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OvenOven
7
Serve with a green salad, if you like.
DifficultyNormal
Ready In30 m.
Servings4
Health Score44
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