Stuffed Peppers with Quinoa

Nutrition per serving

Calories	651 kcal
Protein	20.7 g
Carbs	90.7 g
Fats	24.3 g
Saturated Fat	3.8 g

Monounsaturated Fat	12.5 g
Polyunsaturated Fat	6.1 g
Sugars	21.2 g
Fiber	17.2 g
Sodium	69 mg

Ingredients

	Leeks, (bulb and lower leaf-portion)
	Fresh Mint Leaves
	Courgette (Zucchini)
	Feta Cheese
	Red Bell Pepper (capsicum)
	Dried Oregano
	Quinoa
	Pumpkin Seeds
	Lime
	Olive Oil

Preparations
1. Preheat the oven to 200 C (390F)

2. Cut the leek lengthways and then cut 1 half lengthways into 3 strips. Now chop across into 2cm pieces.

3. Chop the courgette into 1cm cubes.

4. Crumble the feta.

5. Slice the peppers in half lengthways and remove the core.

6. Finely chop mint.

Cooking Instructions
1. Lightly coat the peppers in a little olive oil and place onto a baking tray. Cook in the oven for about 6-8 minutes until tender.

2. To make the quinoa, rinse in a fine sieve for 30 seconds. In a small pot, bring a cup of lightly salted water to boil. Add the quinoa, reduce heat to low, cover and simmer for about 10-15 minutes until liquid has absorbed and the quinoa is tender. Remove from heat and set aside for a few minutes. Fluff the quinoa with a fork to separate the grain.

3. Meanwhile, heat a tsp of oil in a skillet over high heat. Add the leeks, oregano, a pinch of salt and pepper and cook for a couple of minutes until softened.

4. Remove from the heat and transfer the leeks to a bowl with the feta cheese. Remove the peppers from the oven and set aside for a few minutes before stuffing with the leek/feta cheese mixture. Return the peppers to the oven and cook for a further 6 minutes.

5. Meanwhile, in the same skillet, heat a tsp of olive oil over high heat. Add the courgette and cook for about 2-3 minutes until browned all over.

6. Add the courgettes to the quinoa with the, pumpkin seeds, chopped mint and a squeeze of lime.

7. Serve the quinoa in a bowl with the stuffed peppers on top.