Go Back
Print Recipe
5 from 1 vote

Stuffed peppers with quinoa, courgette and feta

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! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2


  • 2 red or yellow peppers
  • 1.5 tbsp olive oil
  • 1/2 courgette (zucchini)
  • 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!


  1. 250 g cooked quinoa equals 100 g/ 1/2 cup of uncooked quinoa