Take just 5 ingredients and create these healthy Mediterranean-style vegetarian stuffed peppers for a low-calorie, low-fat supper
Prep:10 mins
Serves 4
4 red peppers1 courgette, quartered lengthways and thinly sliced2 x 250g packs ready-to-eat quinoa85g feta cheese, finely crumbledhandful parsley, roughly chopped
STEP 1Heat oven to 200C/180C fan/gas 6. Cut each pepper in half through the stem, and remove the seeds. Put the peppers, cut-side up, on a baking sheet, drizzle with 1 tbsp olive oil and season well. Roast for 15 mins.STEP 2Meanwhile, heat 1 tsp olive oil in a small frying pan, add the courgette and cook until soft. Remove from the heat, then stir through the quinoa, feta and parsley. Season with pepper.STEP 3Divide the quinoa mixture between the pepper halves, then return to the oven for 5 mins to heat through. Serve with a green salad, if you like.
