Vegetable and Feta Stuffed Peppers
Roasted bell pepper halves filled with quinoa, sautéed vegetables, herbs, and feta cheese.
Instructions
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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.
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Step 2
Rinse the quinoa thoroughly under cool running water and drain it.
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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.
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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.
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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.
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Step 6
Combine the cooked quinoa and sautéed vegetables in the mixing bowl. Fold in 120 gr feta, the parsley, and lemon juice.
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Step 7
Divide the filling among the pepper halves. Scatter the remaining 30 gr feta over the tops.
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Step 8
Bake at 200°C until the peppers are tender and the feta is lightly browned.
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Step 9
Let the stuffed peppers rest briefly before serving.
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.