In honour of the warm spell, we decided it was only fit to fire up the barbecue tonight for supper. I cooked these peppers in the oven, but they go well with grilled meat, fish, or veggie burgers and a nice green salad.
Feta and Quinoa stuffed Mini Peppers
6 mini peppers
1 C crumbled sheep's milk feta
1/2 C cooked quinoa
1 handful of chopped fresh parsley
1/2 C chopped walnuts
1. Preheat oven to 350F
2. Wash the peppers and cut them in half, lengthwise
3. Mix the feta, parsley, and quinoa together in a small bowl.
4. Stuff each pepper with the feta mix, and sprinkle walnuts on top.
5. Bake in oven for 15-20 minutes. Walnuts should be golden brown.
Approximate Nutritional Information (per pepper)
cal 161.5
fat 11.2g
sat fat 3.5g
carbs 10.1g
fibre 2.7g
sugars (natural) 4.3g
protein 6.1g
