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#WFD – Quinoa Stuffed Peppers
Bake for 20 minutes, until the peppers have softened and the stuffing is crispy golden brown.
POLOKWANE – Quinoa is the seed of a plant known scientifically as Chenopodium quinoa. It is high in many nutrients, and is often referred to as a “superfood.”
What’s for Dinner says this is a great vegeatarian dish and the delicious, nutty flavour of quinoa is brought with a Knorr Vegetable Stock Pot combined with feta, parsley and lemon juice.
Ingredients
- 200g quinoa, washed and drained
- 1 x KNORR Vegetable Stock Pot
- 500ml water
- 60g feta cheese, crumbled
- handful parsley, chopped
- 1 clove garlic, minced
- 1 lemon (zest and juice)
- 30ml olive oil, divided
- 4 red peppers and seeded, halved
Method
- Preheat oven to 180°C.
- In a large pot, add the quinoa, Knorr Vegetable Stock Pot and water. Bring to the boil over high heat, then simmer gently for 10 minutes, until quinoa is tender. Remove from heat, separate by mixing gently with a fork and leave to cool slightly.
- Mix together the feta, parsley, garlic, lemon juice, lemon zest, quinoa, and half of the oil together in a large bowl. Stuff the peppers with the mixture and drizzle with remaining oil.
- Bake for 20 minutes, until the peppers have softened and the stuffing is crispy golden brown.
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