Lunch · Mediterranean
Mediterranean stuffed pepper lunchbox
Bell peppers stuffed with quinoa, feta and herbs, baked and ready to pack.
- Serves
- 2
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 2 large bell peppers, halved and seeded
- 150 g quinoa, uncooked
- 150 g cherry tomatoes, diced
- 60 g feta cheese, crumbled
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- 20 g fresh parsley, chopped
Method
Heat the oven to 200°C (400°F).
Rinse the quinoa and simmer in 300 ml water for 15 minutes until tender.
Mix the cooked quinoa with the cherry tomatoes, feta, olive oil and oregano.
Fill the pepper halves with the quinoa mixture and place in a baking dish.
Bake for 20 minutes until the peppers are tender, then scatter with parsley before packing.