This was a really light lunch for me… I feel like if I make it again I would add some Kidney Beans or maybe have them with some cooked Chicken as it didn’t quite hit the spot despite being yummy, I’m a bit of a carb whore so needed a bit more oomph!
Using 100g of Quinoa and a few different veggies I had enough filling for around 6-8 Pepper halves (3-4 Peppers!)… also you could make them however you like I just used what I had lying around.
You will need:
- 100g Quinoa
- 300ml Water
- 1 Chicken Oxo
- Salt and Pepper
- Feta Cheese
First rinse the Quinoa then add the water and a chicken stock cube and bring to the boil, turn down to a simmer and simmer for around 20 minutes till all the liquid is gone.
Dice the Mushrooms and fry off with Garlic and Chilli. Dice the Tomatoes (removing the seeds), grate the Carrot, roughly chop the Spinach and Olives. Cut the Peppers in half and deseed.
Once the Quinoa is cooked turn off the heat, add the chopped Spinach, cover with a lid and leave to stand for 10 minutes.
Mix the Quinoa and Spinach with the other veg and then stuff the Pepper halves. Top with Feta then pop in the oven for 15 minutes on 160′. Finish with chopped Basil.
You could really use anything or any cheese you fancied with these, a great lunch for using stuff up.
Hope you enjoy!