Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon extra-virgin olive oil
  • 1 zucchini, (diced)
  • 2 cups (480 ml) cooked Quinoa
  • Pinch sea salt
  • Freshly ground black pepper
  • 4 red bell peppers
  • 1/2 cup (120 ml) feta cheese crumbles ((optional))

Instruction

  • Preheat the oven to 375°F/190°C.
  • Heat the olive oil in a medium skillet over medium-high heat. Add the zucchini and sauté until slightly tender, 2 to 3 minutes. Transfer the zucchini to a large bowl.
  • Add the quinoa to the bowl of zucchini, and season with salt and stir to combine well. Set aside.
  • Cut off the tops of the bell peppers and remove the seeds and ribs from inside. Stuff the peppers with the quinoa mixture.
  • Place the stuffed peppers in an 8-by-8-inch (20 cm x 20 cm) baking dish. Cover with aluminum foil and bake for 20 minutes.
  • Remove the peppers from the oven and add the feta to the top of each pepper (if using). Re-cover with the foil and bake for an additional 5 minutes.