Stuffed Peppers with Quinoa

Nutrition per serving

Calories 393 kcal
Protein 11 g
Carbs 47.8 g
Fats 19.1 g
Saturated Fat Login
Monounsaturated Fat Login
Polyunsaturated Fat Login
Sugars Login
Fiber Login
Sodium Login

Ingredients

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

Preparations

  1. Preheat the oven to 200 °
  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 pepper 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, 1/2 fill a small saucepan with water and bring to the boil.  Add the quinoa, cover with a lid, and leave to boil for 12 minutes. Drain the water from the quinoa and set aside in a bowl.
  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.

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