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
A similar dish, not a photograph of this recipe. Photo: jeffreyw, CC BY 2.0. DetailsHere'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.
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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 We do not publish unverified calories or ratings.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.
