Mediterranean Quinoa & Feta Stuffed Peppers
Ingredients
- 4 bell peppers, halved lengthways
- 1 tbsp olive oil
- 1 small onion, diced
- 1 courgette, diced
- 1 garlic clove, crushed
- 200 g cooked quinoa
- 150 g cherry tomatoes, halved
- 100 g reduced-fat feta, crumbled
- 2 tbsp black olives, sliced
- Salt & pepper, to taste
How to preprare
- Preheat oven to 200 °C. Place peppers cut-side up on a tray.
- Sauté onion, courgette, and garlic in olive oil until soft.
- Stir in quinoa, cherry tomatoes, and olives. Season well.
- Spoon mix into peppers, sprinkle over feta, and bake 25 minutes.
- Serve hot with a side of rocket salad.
Note
Great for meal prep—store in the fridge and eat cold for lunch.
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