Ingredients

• 3 red peppers, sliced in half and cored
• 2 chicken fillets cut into cubes
• 1 cup quinoa
• 1 tbsp rapeseed oil
• 1 medium red onion, diced
• 2 garlic cloves, minced
• 1 grated carrot
• 1 cup spinach
• 2 tbsp fresh parsley
• 2 tsp Italian seasoning
• 1 tsp thyme
• 1/4 cup crumbled feta
• chicken/vegetable stock (optional)

Method

1. Preheat the oven to 190°C.

2. Cook the quinoa in boiled water for 10-15 minutes (you can add a cube of stock to the water to add some taste if preferred – sometimes I do this to boost the flavour of the quinoa).

3. While the quinoa is cooking – in a medium saucepan, heat the rapeseed oil and cook the onions until translucent, then add the garlic and chicken. Cook for 5-10 minutes. Then add in the carrots, spinach and seasoning and cook for another 5 minutes.

4. Remove from heat. Mix in quinoa and feta.

5. Stuff mixture into red peppers and top with additional feta.

6. Bake in the oven for 20-25 minutes.

*This recipe served 3 people by the way and I served it up with some roast sweet potatoes 🙂

*If you’re a veggie feel free to leave out the chicken!

Enjoy 🙂

Tee x