Stuffed peppers with quinoa, courgette and feta. A perfect dish for meatless Monday!
The other day the Chef said that stuffed peppers are such an 80’s dish. And I don’t know what you think about the 80’s, but I think that was one pretty darn epic decade. It was the time of amazing music, the time when people were having pen-pals (and actually writing hand-written letters to each other) and had eccentric style with almost no boundaries!
So back to these stuffed peppers. The chef and I devoured these last Monday and OH MY are they TASTY! These stuffed peppers are tasty, quick and a filling veggie dish! With pre-cooked quinoa this dish will be done in less than 30 min!
Start with roasting of the peppers, and while they are roasting, fry the finely chopped courgette and red onions on low-medium heat until soft.
Combine quinoa, vegetables, feta cheese and herbs and stuff the peppers with them, and roast off in the oven for a couple of minutes. DONE! Simple as that.
WATCH HOW TO MAKE STUFFED PEPPERS WITH QUINOA AND FETA
This meal is loaded with nutrients such as
- Iron, which is important for blood
- Zinc, which helps to support the immune system!
- Magnesium, an important mineral which participates in more than 300 reactions in the body!
- Vitamin A, essential for eye health and to keep the immune system strong!
- Vitamin C, needed for collagen production which keeps your skin healthy and supple!
Quinoa is one of my favourite “grains” to use due to it’s versatility! It’s great in salads, as a side to mains and it also works really well in a good veggie burger too! It really lends itself well to other flavours and I love using it! I wrote “grain” as quinoa is actually not a grain, it’s a seed and is often referred to a pseudo-grain as it’s used as a grain! And compared to other grains, quinoa has a higher protein content and also a complete protein, meaning that it contains all essential amino acids! It’s also a good source of fibre and complex carbs!
These stuffed peppers with quinoa are a great choice for meatless Monday, or any day really!
A rendition of an old classic! Stuffed peppers with quinoa, feta and vegetables! Always a winner on the dinner table and ideal for meatless Monday!
- 2 red or yellow peppers
- 1.5 tbsp olive oil
- 1/2 courgette
- 1/2 red onion
- 250 g cooked quinoa (about 2 cups)
- 100 g feta cheese
- 2 tbsp chopped parsley
- 1 tbsp chopped mint (optional)
- Salt & pepper to taste
Pre-heat oven to 200°C/ 392°F /gas 6. Cut the peppers in half and deseed them. Place them with cut side up and drizzle with olive oil. Place in the oven and bake for 15 minutes.
Whilst the peppers are baking, chop the courgette and red onion finely. Heat a frying pan. Add the olive oil and fry the red onions and courgette until soft.
Combine cooked red onion and courgette with cooked quinoa, feta cheese (reserve about 1/4 of the feta cheese) and herbs. Combine and add salt and pepper to taste.
Stuff the peppers with the quinoa and vegetable mixture. Crumble the reserved feta cheese over the stuffed peppers.
Place the peppers in the oven again for 5-8 min, and then under the grill for a minute or two, or until golden.
Enjoy the stuffed peppers with spinach, rocket or your green salad of choice!
- 250 g cooked quinoa equals 100 g/ 1/2 cup of uncooked quinoa