Get stuffed

Here we are, another week has gone by and it’s Meat free Monday again. You may have a favourite you like to make, or a favourite ingredient that you like to use. For me it always seems to be mushrooms or something mushroom based, so I am delving into my cook book to find you something that is not mushroom based. Hmmm I thought now what can I give them, something not to hard as nobody wants to get in from work and do loads of kitchen stuff, defiantly something tasty, and most of all something nutritious. Eureka! Quinoa stuffed peppers with Feta.

I found this recipe on the net some time ago on the Hemsley & Hemsley website, it ticks all the boxes for me and guess what? No mushrooms either. The ball is with you now. Go ahead and enjoy Quinoa stuffed peppers with Feta.

Quinoa stuffed peppers with Feta

Time 35 mins                               Serves 2

Ingredients 

• 2 large Romano red peppers (or 4 small ones) or the darker more rustic bell peppers 
• 100g quinoa - soaked overnight or for 8 hours in double the volume of water with a pinch of salt. Drain and rinse thoroughly before cooking. (If you can't soak it, thoroughly wash and rinse the quinoa and follow packet instructions)
• 100ml good-quality vegetable stock - if you can't make your own buy organic, gluten-free stock
• 1 handful of green olives, pitted and diced 
• 1 small red onion, finely diced
• 1 large pinch of dried thyme or 1 tsp of fresh thyme leaves
• 2 large handfuls of parsley, finely chopped, or you could use a mix of herbs like parsley, mint, dill or coriander
• Juice of ½ lemon
• A little fresh red chilli, sliced
• Sea salt and pepper to taste
• 1 small handful of quality feta, crumbled or roughly chopped.

Method

1. Preheat oven to 200C.
2. Lay the peppers flat-side-down and slice in half lengthways – this makes a less wobbly base and makes them easier to fill.
3. Roast cut-side-up on a baking tray for 12 minutes.
4. Place the soaked and drained quinoa in a pan, cover with the stock and bring up to the boil. Simmer on a low heat for 12 minutes until the quinoa is tender.
5. Meanwhile, prepare the remainder of the ingredients. Combine them with the cooked quinoa and taste for seasoning – remember the feta will be salty.
6. Preheat the grill.
7. Stuff the pepper with the quinoa mix, top with crumbled feta and grill for 3-5 minutes until golden and bubbling.