Feta-stuffed peppers with butter bean salad
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Liam Desbois
Feta-stuffed peppers with butter bean salad
Quinoa adds extra protein to these Mediterranean-style stuffed peppers
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
431Kcal
Fat
19gr
Saturates
8gr
Carbs
39gr
Sugars
18gr
Fibre
14gr
Protein
20gr
Salt
1.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 50g dried quinoa
- 2 large red peppers
- 1 bunch spring onions
- 1 courgette, diced
- 4 tsp olive oil
- ½ tsp dried mint, plus a pinch
- zest and juice of 1 lemon
- 100g feta*, crumbled
- 1 x 215g tin butter beans, rinsed and drained
- 100g baby plum tomatoes, halved
- a handful of wild rocket
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Boil the quinoa for 15 minutes or until tender. Halve the peppers and deseed, leaving the stalks intact. Add to a baking tray cut-side down and roast for 12-15 minutes until starting to soften.
- Meanwhile, roughly chop all but 2 spring onions. Fry with the courgette in 1 teaspoon of oil for 5-6 minutes until softened and golden. Take off the heat and stir in 1⁄2 teaspoon dried mint, half each of the lemon zest and juice and most of the feta. Drain the quinoa and mix in.
- Remove the peppers from the oven, turn them over and spoon in the quinoa filling. Scatter with the rest of the feta and drizzle with 1 teaspoon of olive oil. Bake for 8-10 minutes to heat through and crisp up.
- Whisk the rest of the lemon zest and juice with 2 teaspoons of olive oil and the pinch of dried mint, plus seasoning. Mix in the butter beans, tomatoes, rocket and the reserved spring onions, thinly sliced. Serve with the roasted peppers. *Use vegetarian feta if required.
