Mediterranean Stuffed Peppers

Serves: 4

Prep Time: 15 minutes

Cook Time: 40 minutes

These stuffed peppers are packed with vitamins and fibre from the vegetables, with protein from quinoa and feta cheese. This dish offers a balance of healthy fats, carbs, and protein. Approx. 300 calories per portion, 12g protein, 16g fat, 25g carbs.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed

• 150g quinoa, cooked

• 100g feta cheese, crumbled

• 1 tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 tin (400g) chopped tomatoes

• 1 tsp dried oregano

• 1 tsp paprika

• Salt and pepper, to taste

  
  

Method:

1. Preheat the oven to 180°C (fan 160°C).

2. Heat the olive oil in a pan over medium heat. Add the onion and garlic, sautéing until softened.

3. Stir in the chopped tomatoes, oregano, paprika, salt, and pepper. Simmer for 5 minutes.

4. In a large bowl, combine the cooked quinoa, crumbled feta, and tomato mixture.

5. Stuff the bell peppers with the quinoa mixture, place them in a baking dish, and cover with foil.

6. Bake for 35-40 minutes until the peppers are tender.

7. Serve with crusty warm bread and a drizzle of extra virgin olive oil.

If you enjoyed making this recipe or added your own creative twist, I’d love to hear about it! Leave a comment or share your creation on Instagram and tag me, so I can share it with everyone. Bon appétit! Rosy x