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Roast peppers stuffed with quinoitomatoes and feta

Quinoa-stuffed peppers with roast tomatoes & feta

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A star rating of 4.3 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 5 mins standing
  • Easy
  • Serves 2

Providing an impressive 4 of your 5-a-day, along with calcium, vitamin C and iron, this delicious veggie dinner is easy to make and full of flavour

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal462
low infat17g
saturates4g
carbs48g
sugars11g
fibre48g
protein22g
salt1.4g
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Ingredients

  • 60g quinoa
  • 2 tsp tomato purée
  • 1 large garlic clove , finely grated
  • 1 tsp vegetable bouillon powder
  • 400g can chickpeas , drained
  • 90g baby spinach
  • handful basil leaves , chopped
  • 2 yellow peppers , deseeded and halved lengthways
  • 2 tsp extra virgin olive oil or rapeseed oil , plus a drop for the peppers
  • 125g cherry tomatoes
  • 40g feta , crumbled
  • 1 tbsp pumpkin seeds
  • ½ x 60g pack rocket
  • 1 tsp balsamic vinegar

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Tip the quinoa into a small pan, pour in 400ml water, then stir in the tomato purée, garlic and bouillon powder. Cook, covered, over a low heat for 20 mins before adding the chickpeas, spinach and basil, then cook for a further 5 mins. Leave to stand for 5 mins, so all the liquid is absorbed.

  • STEP 2

    Meanwhile, rub the peppers with a little oil and place, cut-side down, on a baking tray. Roast for 10 mins, add the cherry tomatoes, then roast for 10 mins more.

  • STEP 3

    Stir the tomatoes, feta and pumpkin seeds into the quinoa, spoon into the pepper halves and serve with the rocket, tossed with the oil and balsamic vinegar.

RECIPE TIPS
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Goes well with

Recipe from Good Food magazine, June 2019

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Overall rating

A star rating of 4.3 out of 5.13 ratings
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