Oven baked peppers with quinoa
7
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 2 • Difficulty: Easy
Ingredients
Quinoa (tricolour), dry
60 g
Passata
300 g
Dried Mixed Herbs
1 teaspoon(s)
Caster Sugar
¼ teaspoon(s)
Peppers, all types
3 medium
Kidney Beans, cooked
120 g
Light feta cheese
120 g
Parsley, fresh
1 tablespoon(s)
Ground Cumin
½ teaspoon(s), level
Cayenne Pepper
1 pinch
Calorie controlled cooking spray
4 spray(s)
Instructions
1
Cook quinoa in salted water according to pack instructions, drain then set aside.
2
Meanwhile, preheat the oven to 180°C, fan oven 160°C, gas mark 5. In a casserole dish (20 x 30cm) cover the bottom with the 250g of the passata, dried herbs, sugar and a pinch of salt, stir to combine.
3
In a bowl, mix together the quinoa, kidney beans, 60g of the feta and the remaining sauce. Mix in the parsley, cumin and cayenne pepper and season with salt and pepper.
4
Place the pepper halves into the prepared casserole dish and then fill with the quinoa mixture. Mist with cooking spray, then top with the remaining feta. Bake in the oven for 30-35 minutes, then serve the peppers with the sauce.
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