QUINOA-STUFFED PEPPERS
VEGETABLES + SALADS

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Ingredients: 

300 ml vegetable stock
120 g quinoa
30 ml olive oil
1 clove garlic, crushed
1 small onion, finely chopped
1 aubergine, finely diced 
1 small red or yellow pepper, 
seeded and finely diced
salt and freshly ground black pepper, to taste
45 ml chopped fresh parsley
30ml chopped fresh mint
50g feta cheese, finely diced
60 mini coloured peppers, halved and seeded
200 ml plain Gero yogurt
50 ml sweet chilli sauce 

50 - 60 MINUTES

SERVES THREE

DIRECTIONS

Heat stock and cook quinoa for 15 to 20 minutes until stock is absorbed; put aside. Heat oil in pan and gently fry garlic, onion, aubergine and diced pepper for 5 minutes. Stir in the quinoa, salt, pepper and parsley and leave to cool before stirring in the mint and feta. Fill peppers with quinoa mixture, place on baking tray, drizzle with extra olive oil and bake for 20-25 minutes. Sprinkle with chopped mint and serve with yogurt and sweet chilli sauce.