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Courgette & quinoa-stuffed peppers

Courgette & quinoa-stuffed peppers

A star rating of 4.3 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Take just 5 ingredients and create this healthy Mediterranean-style vegetarian bake for a low-calorie, low-fat supper

  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal260
fat8g
saturates3g
carbs33g
sugars10g
fibre11g
protein11g
low insalt0.8g
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Ingredients

  • 4 red peppers
  • 1 courgette , quartered lengthways and thinly sliced
  • 2 x 250g packs ready-to-eat quinoa
  • 85g feta cheese , finely crumbled
  • handful parsley , roughly chopped

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Cut each pepper in half through the stem, and remove the seeds. Put the peppers, cut-side up, on a baking sheet, drizzle with 1 tbsp olive oil and season well. Roast for 15 mins.

  • STEP 2

    Meanwhile, heat 1 tsp olive oil in a small frying pan, add the courgette and cook until soft. Remove from the heat, then stir through the quinoa, feta and parsley. Season with pepper.

  • STEP 3

    Divide the quinoa mixture between the pepper halves, then return to the oven for 5 mins to heat through. Serve with a green salad, if you like.

Goes well with

Recipe from Good Food magazine, July 2012

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Overall rating

A star rating of 4.3 out of 5.21 ratings
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