Name: Courgette & Quinoa Stuffed Peppers
Cook time: 30 min
Yield: 4
Ingredients: 4 red peppers; 1 courgette/zucchini, quartered lengthwise and thinly sliced; 2 x 250g packs ready-to-eat quinoa (3 cups in total); 85g/3 oz feta cheese, finely crumbled; Handful parsley, roughly chopped

Courgette & Quinoa Stuffed Peppers

Take just 5 ingredients and create this super healthy, low-calorie, low-fat Mediterranean-style vegetarian bake.

Cooking time - 30 mins

Serves - 4

Difficulty - not too tricky

Ingredients

4 red peppers
1 courgette/zucchini, quartered lengthwise and thinly sliced
500g/3 cups packs ready-to-eat quinoa
85g/3 oz Feta Cheese, finely crumbled
Handful parsley, roughly chopped

Method

Heat oven to 180°C/350°F. Cut each pepper in half through the stem and remove the seeds.
Place the pepper halves on your Whatever Pan, drizzle with 1 tbsp olive oil and season with salt and pepper. Place in the oven for 15 minutes.
Meanwhile, start frying your courgette in a frying pan and cook until soft. Remove from the heat, then stir in a bowl with the quinoa, Feta and parsley. Season with pepper.
Remove the peppers from the oven and divide the quinoa mixture between the pepper halves, then return to the oven for 5 mins to heat through.
Bon Appetit!

Ingredients

4 red peppers
1 courgette/zucchini, quartered lengthwise and thinly sliced
500g/3 cups packs ready-to-eat quinoa
85g/3 oz Feta Cheese, finely crumbled
Handful parsley, roughly chopped

Method

Heat oven to 180°C/350°F. Cut each pepper in half through the stem and remove the seeds.
Place the pepper halves on your Whatever Pan, drizzle with 1 tbsp olive oil and season with salt and pepper. Place in the oven for 15 minutes.
Meanwhile, start frying your courgette in a frying pan and cook until soft. Remove from the heat, then stir in a bowl with the quinoa, Feta and parsley. Season with pepper.
Remove the peppers from the oven and divide the quinoa mixture between the pepper halves, then return to the oven for 5 mins to heat through.
Bon Appetit!