Courgette & quinoa-stuffed peppers

Courgette & quinoa-stuffed peppers

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(21 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
Take just 5 ingredients and create this healthy Mediterranean-style vegetarian bake for a low-calorie, low-fat supper

Nutrition and extra info

  • Vegetarian
  • Gluten-free

Nutrition: per serving

  • kcal260
  • fat8g
  • saturates3g
  • carbs33g
  • sugars10g
  • fibre11g
  • protein11g
  • salt0.8g


  • 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…


  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.

  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.

  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.

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Comments, questions and tips

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eva dhaenens's picture
eva dhaenens
27th Apr, 2020
Fast, easy, simple, delicious. Made it in 25 minutes easily (with fresh quinoa), and loved it. Definitely gonna make again
21st Sep, 2018
Simple, easy dish, works well. I substituted firm goat's cheese for the feta (to save going to the shops) and mixed in a little toasted sesame oil, which added just a bit more flavour. Will do this again, plenty of opportunity here to extemporise
5th Jul, 2017
Simple and delicious. I used bulghar wheat and mixed in some sundried tomato pesto.
18th Jan, 2014
Super easy and went down very well with vegetarian guests. It was also great at a dinner party as an alternative to meat in the main course, as it could be made in advance and heated up before serving. I mixed a little pesto in to add some flavour and it tasted great.
12th Nov, 2013
I just made it. I added sundried tomatoes, crushed chilli and avocado to add a kick to it and it was delicious. It was a little dry initially but I just added a bit of water, and it was looking a bit like tuna, so I added more parsley and it looked lovely and green!
Frantic Flapjack
11th Dec, 2012
Nice and colourful. I used leftover couscous and also put some fried mushrooms into the mix. Served with sausages.
17th Oct, 2012
I made this for my sister the other night and it is more filling than it looks. I forgot to buy the parsley, so added some garlic puree and spring onions to the courgette whilst cooking and served with bread and salad as suggested.
21st Sep, 2012
a very simple dish and soo tasty. Stand your kids in the kithen whilst preparing this,and get them to make it next week lol
5th Jul, 2012
It could probably be a bit bland without extra seasoning. At least for ones after more flavour :) Used some leftover cous cous made with courgette and herbs, added feta cubes preserved in oil plus a few spoonfuls of the oil to the stuffing and covered with some leftover mozzarella. Freshly ground black pepper, torn basil, bruschetta with fresh pesto made of rocket, herbs and almons. And a glass of chilled white wine. Perfect!
3rd Jul, 2012
I made this for 2 so we reduced it accordingly. I didn't have any quinoa so used cous cous made with a veg stock cube, I also added dried mushrooms and fried spring onions to it, eventhough I didn't quite have the oven hot enough it was really nice and pretty filling with a large side salad. Yummy :)


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