Quinoa Stuffed Bell Peppers
Servings: 4
This vegetarian quinoa stuffed bell peppers recipe is perfect for a weeknight meal. Ridiculously easy to make, gluten-free and packed with awesome Mediterranean flavors!
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Ingredients
- 200 g mixed quinoa
- 450 ml water
- 4 bell peppers red, yellow, green, orange
- 200 g feta cheese crumbled ( or use parmesan, cheddar, mozzarella or goat cheese)
- 2 salad tomatoes seeded and finely cubed
- handful of fresh cilantro finely chopped
- 3 spring onions finely chopped
- juice & zest of 1 lime
- 1 tablespoon extra-virgin olive oil
- sea salt & black pepper
Toppings:
- lime wedges
- marinara sauce optional
- basil pesto optional
Instructions
- Preheat the oven to 200°C/180°C fan/gas 6.
- In a pot of cold water, add in the quinoa and bring to a boil.
- Reduce the heat and simmer for about 15 mins, until quinoa has absorbed the water and is cooked through. Drain and transfer into a large bowl.
- Use a small knife to cut the top out of the bell peppers, then scoop out the seeds and arrange on a baking dish.
- Mix the quinoa with chopped tomatoes, ¾ of the cheese, cilantro, spring onion and lime zest & juice. Season with salt and pepper to taste and a glug of olive oil.
- Fill each pepper wit the quinoa mix all the way to the top.
- Sprinkle the top with remaining cheese and bake for about 15-20 mins, or until peppers are tender and cooked trough.
- Remove from the oven and serve straight away.