Vegetarian

Stuffed Peppers

Name: Stuffed Peppers
Total time: 35 min
Yield: 1
Ingredients: 2 small red peppers; 1½ tsp olive oil; ½ red onion, peeled and finely chopped; 1 small courgette, grated; 1 clove garlic, peeled and crushed; 65g cooked quinoa; 20g protein powder, unflavoured; 1 small bunch parsley, chopped; salt and pepper; 60g feta, crumbled; 60g yoghurt, such as greek, natural, soya; 1 small bunch mint, chopped; green salad, to serve

35 mins

Ingredients

serving

1 serving

2 small red peppers
1½ tsp olive oil
½ red onion, peeled and finely chopped
1 small courgette, grated
1 clove garlic, peeled and crushed
65g cooked quinoa
20g protein powder, unflavoured
1 small bunch parsley, chopped
salt and pepper
60g feta, crumbled
60g yoghurt, such as greek, natural, soya
1 small bunch mint, chopped
green salad, to serve

Method

Preheat the oven to 220ºC. Cut the tops off the peppers then use a spoon to scoop out the seeds. Lay on a roasting tray and roast for 10 minutes.

Meanwhile heat the oil in a frying pan, add the onion, courgette and garlic and fry for 5 minutes until soft. Tip into a bowl, add the quinoa, protein powder and parsley then season to taste. Spoon the mixture into the peppers, top with the feta then return to the oven for 10-15 minutes until the feta is golden brown; the peppers should be soft but still holding their shape.

Mix together the yoghurt and mint and serve with the stuffed peppers and a green salad.

Tips

This recipe uses ready-cooked quinoa for ease and speed, but you can cook your own if you’d prefer using one-third the amount of cooked quinoa. Pour the uncooked quinoa into a pan, add water and cook according to packet instructions. You could cook a larger amount then weigh what you need; any extra will keep in the fridge for up to 2 days.