Quinoa-stuffed peppers with roast tomatoes & feta

Providing an impressive 4 of your 5-a-day, along with calcium, vitamin C and iron, this delicious veggie dinner is easy to make and full of flavour

Prep:10 mins
Cook:20 mins
plus 5 mins standing

Serves 2
Easy

Nutrition per serving

kcal 462
fat 17g
saturates 4g
carbs 48g
sugars 11g
fibre 48g
protein 22g
salt 1.4g

Ingredients

60g quinoa
2 tsp tomato purée
1 large garlic clove, finely grated
1 tsp vegetable bouillon powder
400g can chickpeas, drained
90g baby spinach
handful basil leaves, chopped
2 yellow peppers, deseeded and halved lengthways
2 tsp extra virgin olive oil or rapeseed oil, plus a drop for the peppers
125g cherry tomatoes
40g feta, crumbled
1 tbsp pumpkin seeds
½ x 60g pack rocket
1 tsp balsamic vinegar

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Method

Heat oven to 220C/200C fan/gas 7. Tip the quinoa into a small pan, pour in 400ml water, then stir in the tomato purée, garlic and bouillon powder. Cook, covered, over a low heat for 20 mins before adding the chickpeas, spinach and basil, then cook for a further 5 mins. Leave to stand for 5 mins, so all the liquid is absorbed.
Meanwhile, rub the peppers with a little oil and place, cut-side down, on a baking tray. Roast for 10 mins, add the cherry tomatoes, then roast for 10 mins more.
Stir the tomatoes, feta and pumpkin seeds into the quinoa, spoon into the pepper halves and serve with the rocket, tossed with the oil and balsamic vinegar.