• 2 red peppers
  • 2 cups of white quinoa
  • Half a courgette
  • Half a block of feta cheese
  • Half a jar of black olives
  • Parsley


  • STEP 1
    Slice each red pepper in half and take out all the seeds. Lightly coat in olive oil and place on a baking tray. Roast for 15 minutes in a preheated oven at 200 degrees.
  • STEP 2
    In a pan pour 3 cups of boiling water, 2 cups of quinoa and a little vegetable stock. Cover the pan and leave on a medium heat for 8 minutes or until the quinoa is done.
  • STEP 3
    Thinly slice courgettes and lightly fry in olive oil for 5 minutes. Thinly slice the olives and add to the frying pan.
  • STEP 4
    When the quinoa is cooked add the courgettes, olives, cubed feta and a sprinkle of parsley. Mix in well then spoon the filling into the pepper halves.
  • STEP 5
    Place the stuffed peppers back into the oven for a further 5-10 minutes to hear through.

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