Quinoa and Feta Stuffed Peppers

Make quinoa and feta stuffed peppers, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
200 g Red pepper (One large pepper, halved through the stalk with the seeds removed.)
120 g Cooked quinoa (Cooked weight. Dry quinoa roughly triples.)
100 g Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.)
40 g Feta
60 g Cherry tomatoes
40 g Spinach
5 g Olive oil
1 clove, about 3 g Garlic
A teaspoon Dried oregano
A squeeze Lemon juice
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 200°C. Put the pepper halves cut side up on a tray, brush with a little of the oil and bake for ten minutes on their own to start them softening.
2. Mix the quinoa, chickpeas, halved tomatoes, chopped spinach, crushed garlic, oregano, the rest of the oil, most of the feta and the lemon. Season.
3. Pack the filling into the peppers, crumble the last of the feta on top and bake for twenty minutes, until the pepper is soft and the feta is browned.

Contains milk.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/quinoa-feta-stuffed-peppers

AI-generated images illustrating the recipe.

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