Mediterranean Stuffed Peppers

Ingredients

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• Mixed Bell Peppers Mixed Bell Peppers 4 4
• Quinoa Quinoa 45g 1/4 cup
• Water Water 125ml 1/2 cup
• Sun Dried Tomatoes Sun Dried Tomatoes 20g 1/3 cup
• Olive Oil Olive Oil 1 tbsp 1 tbsp
• Red Onion Red Onion 1 1
• Garlic Garlic 2 cloves 2 cloves
• Baby Spinach Baby Spinach 300g 10 cups
• Lentils in Water Lentils in Water 400g 2 cups
• Black Olives Black Olives 35g 1/4 cup
• Dried Oregano Dried Oregano 1 tsp 1 tsp
• Dried Rosemary Dried Rosemary 1 tsp 1 tsp
• Dried Cilantro Dried Coriander 1 tsp 1 tsp
• Ground Cumin Ground Cumin 1/2 tsp 1/2 tsp
• Table Salt Table Salt to taste to taste
• Ground Black Pepper Ground Black Pepper to taste to taste
• Vegan Feta Cheese Vegan Feta Cheese 100g 2/3 cup
• Lemon Lemon 1 1
• Fresh Parsley Fresh Parsley 1 tbsp 1 tbsp

Instructions

1. 1.Preheat oven to 180ºC.
2. 2.Add rinsed quinoa and sundried tomatoes to a saucepan filled with 1/2 cup boiling water, bring to boil and simmer for 15min.
3. 3.Meanwhile, slice off the tops of each bell pepper, remove the core, place in a baking dish and set aside.
4. 4.Heat 1 tbsp olive oil in a pan over medium heat and sautee diced onion and minced garlic for 5min until onion is translucent.
5. 5.Add spinach and cook, stirring, until wilted, remove from heat and set aside.
6. 6.In a large bowl, combine cooked quinoa, drained lentils, spinach, olives, feta and herbs and spices and stir until mixed well.
7. 7.Divide mixture between peppers, cover dish with tinfoil and bake for 30min.
8. 8.Allow to cool for 10min before serving.
9. 9.Slice lemon in half, use one halve to drizzle over bell peppers, and slice the other halve for garnish along with fresh parsley.

Nutritional Information

• Calories:
  258
• Fat:
  8g
• Sodium:
  404mg
• Carbs:
  39g
• Sugar:
  4g
• Protein:
  13g