Red Peppers Filled with Quinoa


  • 1 cup uncooked quinoa, rinsed
  • 1 cup frozen edamame, thawed, may use peas or broad beans too
  • 3 spring onions, thinly sliced
  • 3 carrots, finely chopped
  • 1 courgette finely chopped
  • 1/3 cup roughly chopped fresh coriander, dill or parsley
  • 1 cup goats feta to sprinkle on top
  • olive oil
  • 4 red bell peppers, chopped in half, seeds and core removed, rinse clean


Preheat oven to 350°F/180 C.

Put quinoa and 2 cups water into a medium pot and bring to a boil.

Reduce to medium-low; cover and simmer until liquid is gone and quinoa is tender, about 15 minutes.

Let rest 5 minutes; fluff with a fork and transfer to a large bowl.

Mix in all chopped vegetables, herbs and beans.

Stuff peppers with mixture, sprinkle with feta cheese, arrange in a baking dish, drizzle olive oil and roast for 20- 30 minutes.

You can always add more chopped vegetables, courgette, or use green peas or broad beans if you cannot find edamame beans.

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