Stuffed Peppers


This is an easy lunch/dinner.  Serves 2

Endorsed by My Time for Change by Emma Wilson Fitness


2 peppers – use red, orange or yellow

110g quinoa

1 finely chopped onion

1 finely chopped carrot

1 finely chopped celery

100g feta

1 tsp chilli flakes

1 tsp mixed herbs

Coconut oil

Olive oil

Himalayan pink salt

Black pepper




Turn on oven to  180 degrees

Add boiling water to the quinoa, 1 part quinoa to 1.5 parts water and allow to simmer until water has soaked up.  Approximately 20 minutes.

Meanwhile cut the top off the pepper and scoop out the seeds.  Keep the pepper lids.

Scrunch up some tin foil and lay that in an oven proof dish. The peppers will stand in the tin foil ‘cups’.

Heat the oil in a frying pan and fry the chopped veg. When it’s nicely golden – add the quinoa. Season with salt & pepper, chilli flakes & mixed herbs.

Get the peppers and chop a few bits of cheese in the bottom of the peppers and then layer in the veg on top.  Press down hard to compact it and finish with a layer of

cheese on top.


Put the pepper lid on top.

Drizzle peppers with a little olive oil and then cover with tin foil and put in oven for  30 -40 mins.

When the peppers seem soft to a knife as you touch it. Take the foil off top -and turn up oven to char them a bit and melt cheese until brown.

Serve with salad.