Stuffed peppers with quinoa and feta

• 2large red bell peppers
• 120 gquinoa(dry)
• 240 mlvegetable stock
• 100 gfeta(crumbled)
• 1red onion(finely diced)
• 2 clovesgarlic
• 10 gfresh mint(chopped)
• 10 gparsley
• 1lemon (zest only)
• 20 mlolive oil
• 15 gpine nuts(toasted)

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Simmer 120 g quinoa in 240 ml vegetable stock, covered, for 12 minutes; let steam another 5 minutes off the heat.

3. 3

   Halve 2 large red bell peppers lengthways and remove the seeds and ribs.

4. 4

   Sauté 1 red onion and 2 cloves garlic in 10 ml 20 ml olive oil for 3 minutes. Mix with the quinoa, 100 g feta, 10 g fresh mint, 10 g parsley, zest of 1 lemon (zest only) and 15 g pine nuts; season with salt and pepper.

5. 5

   Stuff the pepper halves with the mixture, place on a baking sheet and drizzle with the remaining 20 ml olive oil.

6. 6

   Bake for 25–30 minutes until the peppers are tender and the feta is golden.

Nutrition per 100 g