Courgette & quinoa-stuffed peppers

• red peppers↗4
• courgette↗1

  quartered lengthways and thinly sliced

• 2 x 250g packs ready-to-eat quinoa
• feta cheese↗85g g

  finely crumbled

• handful parsley↗

  roughly chopped

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Cut each pepper in half through the stem, and remove the seeds. Put the peppers, cut-side up, on a baking sheet, drizzle with 1 tbsp olive oil and season well. Roast for 15 mins.

2. 2

   Meanwhile, heat 1 tsp olive oil in a small frying pan, add the courgette and cook until soft. Remove from the heat, then stir through the quinoa, feta and parsley. Season with pepper.

3. 3

   Divide the quinoa mixture between the pepper halves, then return to the oven for 5 mins to heat through. Serve with a green salad, if you like.