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You need to prepare bell peppers,.
Use meat free mince,.
Use reduced fat feta cheese,.
You need a medium red onion, sliced finely,.
Provide medium tomato, chopped,.
Use a red chilli, seeds removed and sliced finely,.
You need to prepare smoked paprika,.
Prepare tiny pinch of ground cumin,.
Provide dried oregano,.
Provide olive oil,.
Provide Spray cooking oil for frying.
Provide Salt and pepper to season.

Mediterranean Quinoa Stuffed Peppers- bell peppers stuffed with protein-rich spinach, quinoa and lentils. Paired with Mediterranean flavors of fire roasted tomatoes, fresh dill, lemon and feta for a healthy and delicious meal! (gluten-free) Some of you might already recognize this recipe and that's. The tanginess of a strong, traditional Greek feta cheese combined with the sweetness of Romano peppers make for an extraordinary combination. The secret ingredient in this traditional Greek stuffed peppers recipe is nothing else than the feta cheese stuffing.

Prepare the bell peppers by slicing off the top to form a lid, then scraping out the pith and seeds from the centre. Ensure that the peppers are able to stand up straight if set upon a flat surface. You may need to carefully shave off a tiny bit from the base in order to level them out so they stand freely..
Line a baking tray with foil and preheat the oven to 180 (fan)..
Heat up a medium-large saucepan over a medium heat and spray in some cooking oil to cover the base liberally. Once hot add the red onions and fry for a couple of minutes. Next add in the tomato and chillies. Stir and fry for a further two minutes. Season with salt and pepper..
Add the meat free mince. Combine the ingredients together. Season with the ground cumin, smoked paprika and oregano. Stir once more..
Remove from the heat and add 2/3rds of the feta cheese. Stir together and then add 2 tbsp water. This will add some needed moisture to the mixture, as meat free mince doesn't release any fat when fried..
Stuff the peppers with the mixture. Place standing upright into the lined baking tray then add the lids (pepper tops), drizzle over the olive oil and season with some salt. Bake in the oven on a centre shelf at 180 for around 20-25 minutes..
Once the peppers are tender and slightly browned on top and the sides, remove from the oven. Leave to cool for a minute. Remove the lids and crumble over the remaining feta, season with pepper. Serve and enjoy! :).

Serve colourful, flavour-packed stuffed peppers for a light Mediterranean-style supper. Choose from a range of fillings, including meat and vegetarian An easy vegetarian main bursting with colour and flavour. Crumbly feta, grilled peppers, wholewheat couscous and pine nuts - perfect for a filling. A filling vegetarian main dish, these peppers are stuffed with farro, chickpeas, cranberries, and feta, and then cooked in apple cider. Stir together the farro, chickpeas, scallions, cranberries, feta, cumin, salt, and pepper in a large bowl.

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