Wash the red peppers, halve them lengthways and deseed. Finely dice the courgette, finely chop the parsley and rinse the quinoa thoroughly.
Bring the quinoa to the boil with the vegetable stock and cook over a low heat until the liquid has been absorbed. Then let it steam dry briefly.
Gently heat olive oil in a frying pan and fry the courgette briefly. Fold in the quinoa, parsley and crumbled feta and season to taste with salt and pepper.
Spoon the filling into the pepper halves and set them in a baking dish. Bake in the oven at 180 °C (160 °C fan) for 20–25 min, until the peppers are soft and the feta takes on a little colour.
Leave the stuffed peppers to rest briefly so the filling holds together better.
Serve hot, finished with fresh parsley and a little olive oil if you like.
Good to know
An oven dish like this doesn't make a fuss but still puts plenty on the plate. Soft baked peppers and a savoury filling are simply a good combination.
Swaps
Quinoa → millet (mild, contains fibre and is naturally gluten-free). Sheep's milk feta → goat's milk feta (similar nutrients, often a little stronger in flavour). Courgette → aubergine (also adds fibre and polyphenols). Parsley → fresh dill (also provides vitamin K and aromatic plant compounds).
Allergens
Contains milk (feta); gluten-free as long as you choose a suitable stock. Good for children if mildly seasoned, and in pregnancy, only use feta made from pasteurised milk.
