Mediterranean Stuffed Peppers with Quinoa and Feta. Simple,

• total time: 27 minutes

Ingredients

4 large bell peppers, halved, seeds removed

150g cooked quinoa

100g feta cheese, crumbled

1 small red onion, finely chopped

1 handful chopped spinach

1 garlic clove, minced

2 tbsp olive oil

Salt and pepper

Directions

Preheat oven to 190°C (170°C fan). Heat olive oil in a pan, sauté onion and garlic until soft. Stir in spinach until wilted.

Mix quinoa, sautéed vegetables, and feta. Season.

Stuff peppers with mixture and place in a baking dish.

Bake for 25–30 minutes until peppers are tender.