Quinoa-stuffed peppers with feta
One whole bell pepper makes two halves for one reference portion.
Original Daily Table kitchen idea. Not independently kitchen-tested. Source & limitations
Here's how.
- 01
Heat the oven to 190°C. Rinse the quinoa and simmer it in about 140 ml of water, covered, for 12 to 15 minutes until the water is absorbed.
- 02
Halve the pepper lengthwise and remove the seeds. Soften the chopped onion in the olive oil for 4 minutes.
- 03
Mix the quinoa with the onion, canned tomatoes and herbs, and fill the pepper halves.
- 04
Stand the peppers in a baking dish with 3 tablespoons of water in the base, cover with foil and bake for 30 minutes.
- 05
Uncover, crumble the feta over the top and bake for 10 minutes more, until the peppers are tender.
One whole bell pepper makes two halves for one reference portion.
Clear information. Better decisions.
Food safety: Wash produce and follow the storage and preparation instructions for your ingredients. FoodSafety.gov temperature guidance.
*Time: 55 minutes is an editorial estimate, not a tested total. Soaking, pre-cooking, equipment and batch size can add time.
Source: Original editorial kitchen idea. Ingredients and method were authored for this collection, not independently kitchen-tested. Read the recipe methodology. We do not publish unverified calories or ratings.
Allergies: read every product label and check preparation surfaces. A recipe filter is not a safety certification.
