Vegetable and Feta Stuffed Peppers

Vegetable and Feta Stuffed Peppers

Roasted bell pepper halves filled with quinoa, sautéed vegetables, herbs, and feta cheese.

Instructions

  1. Step 1

    Heat the oven to 200°C. Coat the baking dish with 2 tsp (10 ml) olive oil, then arrange the pepper halves cut-side up.

    Ingredients used: 4.0 piece Bell Pepper, 10.0 ml Olive Oil

    Cookware: baking dish

  2. Step 2

    Rinse the quinoa thoroughly under cool running water and drain it.

    Ingredients used: 130.0 gr Quinoa

    Cookware: fine mesh sieve

  3. Step 3

    Place the rinsed quinoa, water, and ⅜ tsp (2 gr) salt in the saucepan. Bring to a boil over high heat, cover, reduce to low heat, and cook until the water is absorbed.

    Timer: 15 min (fixed)

    Ingredients used: 2.0 gr Salt, 240.0 ml Water

    Cookware: saucepan

  4. Step 4

    Heat the remaining 1 ¼ tbsp (20 ml) olive oil in the skillet over medium heat. Cook the onion, zucchini, and mushrooms until softened and most released moisture has evaporated.

    Timer: 8 min (fixed)

    Ingredients used: 200.0 gr Mushroom, 20.0 ml Olive Oil, 1.0 piece Onion, 1.0 piece Zucchini

    Cookware: skillet

  5. Step 5

    Add the garlic, cherry tomatoes, oregano, ground black pepper, and remaining ⅝ tsp (3 gr) salt. Cook over medium heat until the tomatoes begin to soften.

    Timer: 3 min (fixed)

    Ingredients used: 200.0 gr Cherry Tomato, 2.0 gr Dried Oregano, 8.0 gr Garlic, 2.0 gr Ground Black Pepper, 3.0 gr Salt

    Cookware: skillet

  6. Step 6

    Combine the cooked quinoa and sautéed vegetables in the mixing bowl. Fold in 120 gr feta, the parsley, and lemon juice.

    Ingredients used: 120.0 gr Feta Cheese, 15.0 ml Lemon Juice, 15.0 gr Parsley

    Cookware: mixing bowl

  7. Step 7

    Divide the filling among the pepper halves. Scatter the remaining 30 gr feta over the tops.

    Ingredients used: 30.0 gr Feta Cheese

    Cookware: baking dish

  8. Step 8

    Bake at 200°C until the peppers are tender and the feta is lightly browned.

    Timer: 30 min (fixed)

    Cookware: baking dish

  9. Step 9

    Let the stuffed peppers rest briefly before serving.

    Timer: 5 min (fixed)

    Cookware: baking dish

Nutrition (Estimated)

Food safety

Caution: low

Serve promptly, or refrigerate leftovers within 2 hours in a covered container. Reheat leftovers until steaming hot throughout.

Risk factors

  • Hot cookware can cause burns.
  • Cooked quinoa and cheese are perishable after cooking.

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