Recipe by
Ingredients
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3 servings
3 servings
Quinoa
Red pepper
Vine tomato
Feta
Parsley
Extra virgin olive oil
Instructions
Rinse the quinoa under running water, then cook it in twice its volume of water for about 15 minutes.
Dice the tomatoes and herbs.
Finely chop the feta. It is already salty, so season the final mixture with only a pinch of salt and some pepper.
Combine everything in a bowl and let it rest for 5 minutes so the flavours blend.
Halve and clean the peppers, fill them with the mixture and drizzle with a little olive oil.
Bake at 180 °C for 15 to 20 minutes.
Serve on their own or with a salad or roasted vegetables.
Pavlina's tip
Rinse the quinoa well before cooking to reduce its bitterness. The stuffed peppers keep for about 2 days, so you can save a portion for lunch the next day. For extra protein, add tuna and corn.
