Quinoa & Roast Veg Stuffed Peppers

These delicious peppers are full of goodness and best of all carb free! Choose any of your favourite roast veggies – I went for courgettes and mushroom for this particular recipe but aubergine, carrots, pumpkin, sweet potato, artichokes would all work just as well. [Shails]

Serves 2


  • 2 large Red Bell Peppers
  • 1 small White Onion finely chopped
  • 1 Courgette
  • 1 Carrot
  • 200g Mushrooms
  • 1 clove Garlic
  • 1/2 cup Feta Cheese
  • 1/3 tsp Dijon Mustard
  • 1/3 cup Quinoa
  • Olive Oil
  • Salt & Pepper to taste


  • Preheat oven to 180C.
  • Thoroughly was the quinoa and cook as per instructions (usually takes 20 minutes).


  • Whilst the quinoa is cooking, half the peppers lengthwise, remove the ribs and seeds, place on a baking dish and drizzle with olive oil. Place these in the oven to soften the flesh.
  • Dice the carrot, courgette and mushrooms into 1cm cubes. Place these with the onion and garlic in a roasting tin with a good drizzle of olive oil and salt & pepper to taste. Roast in the oven for 15 minutes until tender.


  • Mix the roast vegetables into the quinoa and stir in the feta cheese and Dijon.
  • Remove the peppers from the oven and heap the quinoa vegetable mixture into the peppers. Bake these for a further  10 minutes.


Serve with a simple green salad.



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