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.
Heat oven to 200C/180C fan/gas
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.
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.
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.