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Quinoa Stuffed Peppers

Serves: 4

Ready in: 60 mins +

Eco Friendly Gluten Free‏

Quinoa Stuffed Peppers Recipe: Veggie


4 red peppers

250g quinoa

gluten-free vegetable bouillon powder

50g chopped kalamata olives

1 courgette, chopped into small cubes

3 tbsp garlic-infused olive oil

1 lemon, all the zest and1/2 the juice

200g vegetarian feta cheese

100g cooked cubed butternut squash

2 tbsp toasted pine nuts

3 tbsp chopped fresh oregano


  • Preheat the oven to 200C/400F/Gas 6. Cut the peppers in half lengthways, deseed and place in a roasting tray. Sprinkle with 1 tbsp of the garlic oil and place in the oven for 15 minutes while you prepare the filling.
  • Cook the quinoa according to packet instructions, adding enough vegetable bouillon powder to the water as required for the quantity of liquid.
  • Meanwhile, gently fry the courgette and oregano in 1 tbsp of the garlic oil until the courgette is taking on a golden colour. Add in the lemon zest and juice and continue to fry the courgette for a further 30 seconds.
  • Add the courgette mixture to the cooked quinoa along with the butternut squash, olives and pine nuts. Crumble in the feta.
  • Spoon the quinoa into the pepper halves, sprinkle with the remaining oil and return to the oven for a further 15 minutes before serving.
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