Veggie Stuffed Peppers


Serves 1

  • 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
  • Small bunch parsley, chopped
  • Salt and pepper
  • 60g feta, crumbled
  • 60ml yoghurt
  • Small bunch mint, chopped
  • Simple green salad, to serve


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 simple green salad.

  • Family friendly


  • 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.

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