Quinoa-Stuffed Peppers with Roast Tomatoes and Feta Recipe
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By Sara Buenfeld
- Preparation and cooking time
- Prep:10 mins
- Cook:20 mins
- plus 5 mins standing
- Easy
- Serves 2
Providing an impressive 4 of your 5-a-day, along with calcium, vitamin C and iron, this delicious veggie dinner is easy to make and full of flavour
- Gluten-free
- Healthy
- Vegetarian
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 462 |
| low in | fat | 17g |
| saturates | 4g | |
| carbs | 48g | |
| sugars | 11g | |
| fibre | 48g | |
| protein | 22g | |
| salt | 1.4g |
Ingredients
- 60g quinoa
- 2 tsp tomato purée
- 1 large garlic clove, finely grated
- 1 tsp vegetable bouillon powder
- 400g can chickpeas, drained
- 90g baby spinach
- handful basil leaves, chopped
- 2 yellow peppers, deseeded and halved lengthways
- 2 tsp extra virgin olive oil or rapeseed oil, plus a drop for the peppers
- 125g cherry tomatoes
- 40g feta, crumbled
- 1 tbsp pumpkin seeds
- ½ x 60g pack rocket
- 1 tsp balsamic vinegar
Method
- STEP 1
Heat oven to 220C/200C fan/gas 7. Tip the quinoa into a small pan, pour in 400ml water, then stir in the tomato purée, garlic and bouillon powder. Cook, covered, over a low heat for 20 mins before adding the chickpeas, spinach and basil, then cook for a further 5 mins. Leave to stand for 5 mins, so all the liquid is absorbed.
- STEP 2
Meanwhile, rub the peppers with a little oil and place, cut-side down, on a baking tray. Roast for 10 mins, add the cherry tomatoes, then roast for 10 mins more.
- STEP 3
Stir the tomatoes, feta and pumpkin seeds into the quinoa, spoon into the pepper halves and serve with the rocket, tossed with the oil and balsamic vinegar.
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