Yields1 Serving

3 cups of vegetable stock

2 red, yellow and green bell peppers, tops cut off and seeded

1 1/2 cups quinoa

1/8 tsp cayenne pepper

Sea salt

1 bunch of spinach, blanched for 2 minutes and then dried and chopped

2 cloves of garlic, minced

2.5 tablespoons of olive oil

1 medium onion

2 cups butternut squash, finely diced

.5 cups shelled pumpkin seeds and more for garnish

6 ounces feta, crumbled

1/8 cup chopped fresh oregano

1/8 cup finely chopped thyme

.5 cups of water

Lemon juice

1. Take a medium heavy saucepan and add 3 cups of vegetable stock. Add the quinoa. Cover and then leave to simmer until the quinoa is tender and all of the liquid has been thoroughly absorbed. Leave for 30 minutes and set aside.

2. Preheat the oven to 400f/200c. Place oil onto the outside of the peppers and then season the inside with some salt and cayenne pepper. Trim the ends off the bottoms of the peppers and then place standing in an oiled casserole dish.

3. To make the stuffing, heat a pan with oil. Saute in the onion, garlic, pumpkin seeds and the squash until they begin to tenderize. Add in the spinach, quinoa and the herbs and continue sauteing until the mixture is blended. Add in the feta cheese and mix.

4. Add a squeeze of lemon into the mixture and add some salt to taste. Place the stuffing mixture into each pepper and then crumble some feta cheese on top, along with some pumpkin seeds.

5. Place the filled peppers into the pan and then add 1/2 cup of water or vegetable stock into the pan, covering with foil. Bake in the oven for 20-25 minutes until tender.

CategoryDinner

Rating

Ingredients