Quinoa and Feta Stuffed Peppers
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Baking the peppers empty first is the difference between a tender pepper and a raw one under a hot filling.
Chickpeas are in the filling for protein. Quinoa alone would leave the plate at about 17 g.

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