Alderney Stuffed Bell Peppers With Quinoa And Feta

Alderney Stuffed Bell Peppers with Quinoa and Feta is a delicious and healthy dish inspired by the cuisine of the Channel Islands. These colorful bell peppers are filled with a flavorful mixture of quinoa, feta cheese, and fresh herbs, making it a perfect option for a nutritious meal.

Alderney Stuffed Bell Peppers With Quinoa And Feta

Ingredients

  • 4 large bell peppers
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped red onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. Rinse the quinoa under cold water and drain.
  4. In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed and the quinoa is tender.
  5. In a large bowl, combine the cooked quinoa, feta cheese, parsley, mint, red onion, garlic, and olive oil. Season with salt and pepper.
  6. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
  7. Bake for 25-30 minutes until the peppers are tender and the filling is heated through.
  8. Serve the stuffed bell peppers hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
10g
Fat
8g

Supplies

Baking dish Sharp knife Cutting board

Tools

Oven Saucepan Large bowl

Serving suggestions

Serve the Alderney Stuffed Bell Peppers with Quinoa and Feta alongside a fresh green salad for a complete and satisfying meal.

Tips & tricks

You can customize the filling by adding other vegetables or herbs to suit your taste preferences.

Cost

$15