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Roasted Stuffed Meditteranean Peppers

Here's how you make Roasted Stuffed Meditteranean Peppers
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  • Servings: 4-8
  • Prep: 15m
  • Cook: 40m
    • The following recipe serves 4-8 people.

Ingredients

The ingredients are:
  • 4 tablespoons olive oil, plus extra for greasing
  • 2 large red bell peppers, halved lengthwise (top to bottom), de-seeded (See Note
  • 2 large yellow bell peppers, halved lengthwise (top to bottom), de-seeded (can use red as well. See Note)
  • 150 grams quinoa, rinsed, drained and soaked in cold water overnight
  • 1 red chili, finely chopped (de-seed if you prefer less heat)
  • 2-4 garlic cloves, crushed
  • Grated zest of 1 lemon
  • 400 gram (14 ounce) can of chickpeas, rinsed and drained
  • Kosher or sea salt, to taste
  • Freshly ground black pepper, to taste
  • 8 cherry tomatoes, quartered
  • 8 pitted black olives, quartered
  • Capers, small handful, rinsed and drained
  • 200 grams feta cheese, drained and crumbled
  • Mint leaves, small handful, finely chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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