Courgette and Quinoa Stuffed Peppers

Serves 4


  • 4 red peppers
  • 2 courgettes, quartered lengthways and thinly sliced
  • 1 red onion, finely chopped
  • 250g quinoa
  • 85g feta cheese, finely crumbled
  • handful parsley, roughly chopped
  • olive oil
  • salt & pepper


  1. Heat oven to 180C.
  2. Cook the quinoa and leave to one side.
  3. Cut each pepper in half through the stem, and remove the seeds.
  4. Put the peppers, cut-side up, on a baking sheet, drizzle with 1 tbsp olive oil and season well.Roast for 15 mins.
  5. Meanwhile, heat 1 tsp olive oil in a small frying pan, add the onion and courgette and cook until soft.
  6. Remove from the heat, then stir through the quinoa, feta and parsley.
  7. Season with pepper.
  8. Divide the quinoa mixture between the pepper halves, then return to the oven for 5 mins to heat through.
  9. Serve with a green salad.