Roasted Stuffed Meditteranean Peppers

4-8
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"These are tasty peppers which could be served as dinner, a starter or as part of a large spread such as a buffet."

Original recipe yields 4-8 servings
OK

Nutritional

  • Serving Size: 1 (673.5 g)
  • Calories 479.1
  • Total Fat - 21.2 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 48.3 mg
  • Sodium - 948.1 mg
  • Total Carbohydrate - 24.9 g
  • Dietary Fiber - 6.6 g
  • Sugars - 11.7 g
  • Protein - 48.7 g
  • Calcium - 528.5 mg
  • Iron - 3.8 mg
  • Vitamin C - 307.2 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 180-degrees C / Gas 4 / 338-degreese F. Grease a large baking dish.

Step 2

Place the pepper halves in the baking dish, cut side up and place in the oven for 10 minutes.

Step 3

Meanwhile, drain the quinoa well and mix together with the chili, garlic, lemon zest and chickpeas. Season to taste with salt and pepper.

Step 4

Distribute the mixture evenly between the pepper halves. Scatter each half with 4 cherry tomato quarters, 4 black olive quarters and a few capers. Drizzle with olive oil and return to oven to roast for a further 30 minutes.

Step 5

Remove from the oven. Either scatter with feta and mint leaves and serve immediately, or cool (you can cover them and keep them in the fridge for two or three days if you wish at this point) and then scatter with feta and mint before serving at room temperature.

Step 6

Serve two halves per person for a main course or one as a starter or part of a buffet.

NOTE: Refrain from using green bell peppers, as they are on the bitter side and not suited for this dish.


Tips & Variations


No special items needed.

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