Courgette & Quinoa Stuffed Peppers
Serves: 4
Ingredients
4 red peppers
2 courgettes, quartered lengthways and thinly sliced
1 red onion, fnely chopped
250g pack ready-to-eat quinoa
85g feta cheese, finely crumbled
handful parsley, roughly chopped
olive oil
salt & pepper
Method
Heat oven to 180C.
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 onion and 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.