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Braised Pointed Peppers with Quinoa-Feta Filling - Simple & Hearty

Are you looking for a healthy, light dish that is still wonderfully satisfying? My braised pointed peppers with a quinoa-feta filling bring Mediterranean flair directly into your kitchen. I love this recipe because it is wonderfully uncomplicated and requires no frills. The delicate sweetness of the braised peppers harmonizes perfectly with the nutty note of the quinoa and the salty spiciness of the feta cheese. As a little cat with a flair for good ingredients, I attach great importance to using only fresh products here – from the crisp peppers to the aromatic herbs. It is the ideal meal for a relaxed evening when you don't want to spend too much time in the kitchen but still want something special on your plate. Preparation is child's play and guaranteed to succeed for everyone, even if you might not have paws as nimble as mine. Let yourself be enchanted by the aromas and enjoy this colorful combination, which is a true delight both warm and lukewarm. Definitely try it out and bring a piece of vacation to your plate!

Ingredients

Preparation

1

First, thoroughly rinse the quinoa (60 g) under cold water and then cook it in the vegetable broth (120 ml) until tender and the liquid has been fully absorbed.

2

Meanwhile, halve the pointed peppers (2) lengthwise, carefully remove the seeds and the inner membranes.

3

Dice the cherry tomatoes (4) and crumble the feta cheese (50 g) coarsely with a fork.

4

Fold the finely chopped flat-leaf parsley (5 g) into the cooked quinoa along with the diced tomatoes and the feta cheese.

5

Place the halved pointed peppers into a small baking dish and fill them with the quinoa mixture.

6

Drizzle the olive oil (10 ml) over the stuffed pepper halves and braise in a preheated oven at 200°C (top/bottom heat) for about 20 minutes until the peppers are soft and slightly browned.

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