Aubergine melts
Choose a glossy, plump aubergine to make this warming vegetarian main course
Courgette & quinoa-stuffed peppers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 red peppers
- 1 courgettequartered lengthways and thinly sliced
- 2 x 250g packs ready-to-eat quinoa
- 85g feta cheesefinely crumbled
- handful parsleyroughly chopped
Nutrition: per serving
- kcal260low
- fat8g
- saturates3g
- carbs33g
- sugars10g
- fibre11g
- protein11g
- salt0.8glow
Method
step 1
Heat 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 2
Meanwhile, 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 3
Divide 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.
