- 4 red peppers
- 1 courgette, quartered lengthways and thinly sliced
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 2 x 250g packs ready-to-eat quinoa
Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…
- 85g feta cheese, finely crumbled
- handful parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.
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.
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.