Mediterranean Stuffed Peppers

50 mins




2 peppers (any colour of choice)

1 tsp PW coconut oil

50g feta cheese, crumbled

1/2 cup cherry tomatoes, halved

1/4 cup black olives, chopped

1 garlic clove

2 tbsp tbsp basil, chopped

1/2 medium red onion, sliced

2 handfuls of pine nuts

50g quinoa

Nutritional Info

  • Calories 455
  • Protein 21g
  • Carbohydrates 37g
  • Sugars 23g
  • Fat 22g
  • Saturates 8.4g
  • Fibre 11g


Cook quinoa for 15-20 minutes or according to packet instructions.

Preheat the oven to 180 C.

Slice peppers in half vertically and remove the seeds. Place on a baking tray.

Combine the remaining ingredients except the coconut oil and stuff each pepper evenly.

Drizzle the coconut oil over the stuffed peppers. Bake for 30 minutes.