Hot pick recipe: Quinoa stuffed peppers

Try this delicious, protein filled dish that is quick and simple to make.

Photographer: Adrianna Anastasiades
Photographer: Adrianna Anastasiades

Serves four    Prep time: 10 minutes   Cooking time: 20 minutes


1 bunch of fresh flat leaf parsley

1 cup of Quinoa

1 cube of chicken stock

2-3 bell peppers



Crumbled Feta cheese or diced up in cubes


Step 1. Preheat oven at 200 degrees. Wash, de-seed and cut the bell peppers in half. Then place the peppers on a tray or an oven proof dishes facing upwards. Let it cook for 12 minutes.

Step 2. Boil a small pot of water and add the chicken stock cube in it. Once the water is boiling, add the washed and drained quinoa in it. It should take roughly 12-15 minutes to cook.

Step 3. Wash and cut the flat leaf parsley and set to aside in a bowl. Take the peppers out of the oven and leave them in the tray on the side.

Step 4. Preheat oven to grill. Once the quinoa is fully cooked, drain it and place it in the bowl with the parsley. Add salt and pepper for seasoning and then toss it all together in the bowl. Gently stuff the peppers with the quinoa mix and then top it up with the feta cheese.

Step 5. Place it under the grill. You will know it is ready once the feta cheese has turned golden and bubbly. Enjoy.

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