Stuffed Peppers with Quinoa & Feta
30 minLow FODMAPOvulationSteady energyGluten-freeLuteal phaseWomen 35+VegetarianOvenHormone balanceMediterraneanGut health
Servings:
2
·
Ingredients
- —2 pc Bell pepper, raw
- —1 cup Quinoa, dry
- —60 g Feta cheese
- —2 tbsp Pine nuts
- —Parsley, fresh
- —1 tbsp Olive oil
- —Zest of 1 lemon
- —Salt, pepper
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.
Nutrition (per serving)
572
kcal
20.8g
protein
24.2g
fat
68.1g
carbs