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.
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
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Rinse the quinoa under cold water and drain.
- 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.
- In a large bowl, combine the cooked quinoa, feta cheese, parsley, mint, red onion, garlic, and olive oil. Season with salt and pepper.
- Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
- Bake for 25-30 minutes until the peppers are tender and the filling is heated through.
- 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