Gluten-free stuffed peppers with quinoa and feta

Gluten-free stuffed peppers with quinoa and feta: an oven dish with peppers, quinoa, cherry tomatoes and feta – full of flavour, satisfying and easy for any weekday.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 380 kcal per serving
• Protein: 18 g
• Fat: 16 g
• Carbs: 38 g

Ingredients

• 1 onion
• 1 garlic clove
• 100 g cherry tomatoes
• 120 g quinoa
• 100 g feta
• 1 tbsp olive oil
• 4 peppers
• 1 tsp oregano
• Salt
• Pepper

Method

You’ll need: oven · baking dish · chopping board · knife · sieve

1. Rinse the quinoa thoroughly under hot water and cook in water for 12–15 min. Preheat the oven to 200 °C (180 °C fan).
2. Wash the peppers, halve them lengthways and remove the seeds and white membranes. Finely chop the onion and garlic and quarter the cherry tomatoes.
3. Mix the cooked quinoa with the feta, cherry tomatoes, onion, garlic, oregano and olive oil. Season with salt and pepper.
4. Fill the pepper halves with the quinoa mixture and place them in a baking dish. Add a little water to the dish.
5. Bake the stuffed peppers at 200 °C for 20–25 min until soft and lightly browned. The filling should be hot and juicy.
6. Serve hot. A green salad or a little herby yoghurt goes well with it.

Good to know

An oven dish like this is simply comforting. It's uncomplicated, satisfying and brings lots of flavour to the table with little effort.

Swaps

Feta → goat's cheese | quinoa → buckwheat (gluten-free, more fibre) | cherry tomatoes → diced courgette (milder, juicy) | olive oil → avocado oil (stable at high heat, mainly unsaturated fats)

Allergens

Contains milk from the feta; gluten-free if the quinoa is processed on its own. Well suited to children; during pregnancy make sure the feta is pasteurised.