Stuffed Peppers
35 mins
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
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.