Stuffed Peppers with Quinoa & Feta
30 minVegetarianGluten-freeOvenHormone balanceGut healthSteady energyOvulationLuteal phaseMediterraneanMeal prep friendly
Servings:
2
·
Ingredients
- —Peppers — 2 pc
- —Cooked quinoa — 185 g
- —Feta cheese — 60 gcheck it's suitable for vegetarians
- —Pine nuts — 2 tbsp
- —Fresh parsley
- —Olive oil — 1 tbsp
- —Zest of 1 lemon
- —Salt, pepper
Allergens
Contains dairyContains nuts
Method
- 01Halve the peppers lengthways and scoop out the seeds and white membranes — they taste bitter. Place cut-side up on a baking tray and brush lightly with oil. Roast at 200°C for 15 minutes until softened.
- 02In a bowl, combine the cooked quinoa with crumbled feta, pine nuts, chopped parsley, lemon zest, olive oil and salt. Taste it — the filling should be bold and well-seasoned.
- 03Pack the quinoa filling firmly into each pepper half. Return to the oven for another 10 minutes until the top of the filling turns lightly golden.
- 04Serve warm — the feta stays soft and the herb aromas are at their best.
Why this works
Peppers' vitamin C boosts collagen synthesis (skin and joints); quinoa and feta give complete protein; parsley and lemon support liver hormone clearance.
Meal Prep Tips
Storage: Store in an airtight container in the fridge for up to 4 days, or freeze the baked peppers for up to 2 months.
Reheating: Reheat in the oven at 180°C for about 15 minutes, or in the microwave for 2–3 minutes, until warmed through.
Pairing: Pairs well with a simple green salad or a dollop of yogurt on top.
Nutrition (per serving)
361
kcal
12.6g
protein
20.7g
fat
31.6g
carbs
5.5g
fiber
Always check product labels for allergens.