It's been a glorious few days recently. Most of my weekend was spent outside enjoying the blue skies and lovely spring blossom. Not a lot of it was spent in the kitchen.
This delicious Low Fodmap stuffed red pepper recipe is quick to make with minimal fuss. It is both light and filling, and perfect for those busy days!
The saltiness of the feta together with the nuttiness of the quoina and the sweetness of the pepper is a match made in heaven. It has become one of my firm favourites.
Low Fodmap Stuffed Red Peppers
Ingredients
- 3 Red Peppers
- 85g chopped Feta
- 1 Courgette
- Handful Chopped Parsley
- 40g per person dried Quinoa
- Black Pepper (to season)
Instructions
1. Put the oven on to 180 degrees (fan) 2. Cut the Red Peppers in half and scoop out the seeds. Place them open side up onto a baking tray. Put them in the oven for 20-25 minutes (until cooked through)3. Cook the dried Quinoa as per the packet instructions (40g per person).4. Chop up the Courgette and fry until soft in a teaspoon of olive oil.5. Mix together the cooked Quinoa, Feta, Parsley and Courgette and season with Black Pepper.6. Fill the cooked Pepper halves with the mixture and put back into the oven for 5 minutes7. Serve with a green salad.
Details
Prep time: Cook time: Total time: Yield: 3
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