Mediterranean Quinoa Stuffed Peppers

Peppers! They’re not just for stir-fries and pizzas you know! Oh no, bring back that 70’s dinner party vibe and start stuffing those peppers! These quinoa stuffed peppers are packed full of Mediterranean goodness, they are so tasty, very easy to make and just happen to very filling. I like all peppers but the yellow and red ones are a little bit sweeter and so work better for this dish.

Oh and just in case you are thinking that cos there is no meat stuffed into these peppers that they won’t cut the mustard for dinner then think again. Serve them with a crisp green salad and you have a super healthy, satisfying dinner or lunch, hey you could even have them for breakfast! Also if you have veggie type friends coming for lunch or dinner this dish would be perfect and will definitely impress them.

So what do you get with these Mediterranean Quinoa Stuffed Peppers?

Peppers – Extremely high in Vitamin C and packed full of Antioxidants.

Quinoa – Protein rich, actually a seed! So also grain free.

This dish is also: Low Carb, Gluten free, Low GL and Vegetarian.

Serves: 4 

Time: 30 mins prep, 30 mins cooking

Ingredients:

2 Red + 2 Yellow (Bell) Peppers, washed and halved lengthwise

1 Tsp Extra Virgin Olive Oil

100g Quinoa, rinsed & drained

1 Tsp Vegetable Bouillon (Gluten Free & Low Sodium)

1 Small Red Onion, finely chopped

1 Clove Garlic, minced

1/2 Tsp Dried Oregano

50g Pine Nuts

6 Cherry Tomatoes, chopped

100g Feta, crumbled – keep a little back to crumble over the peppers.

12 Kalamata Olives, sliced

Small bunch of fresh Basil, shredded

1/2 Lemon

Black Pepper, freshly ground

Directions:

1. Preheat the oven to 180 degrees C. Line a baking tray with parchment paper.
2. Place the peppers on the lined tray and drizzle over 1 tsp of oil, bake in oven for 15 minutes.
3. Make the quinoa – cover the dry quinoa with water add 1 tsp of bouillon stir well. Bring to the boil, cover and simmer until all the water is absorbed.
4. In a large bowl add the other ingredients and the juice of half a lemon, mix well. When the quinoa is cooked fluff it up with a fork and add to the bowl. Mix in gently.
5. When the peppers are done, they should be tender but still firm, stuff them with the filling and pop them back in the oven for another 10 to 15 minutes.
6. Serve with freshly ground black pepper and a green salad.