Instructions

INGREDIENTS:  (Serves 1)
1 Red Bell Pepper
1tsp Rapeseed oil
Pinch Salt
Pinch Black Pepper
¼ cup Quinoa (I used white and black)
⅓ Courgette
3 Button Mushrooms
Handful Salad
½ Avocado
20g Feta

 

RECIPE:
Pre heat oven to 180˚c.
Slice the pepper length ways keeping the stalk attached. Place cut side up on a foil lined baking tray and drizzle with oil and season with salt and pepper. Cook in the oven for 15mins.
Meanwhile, cook quinoa in boiling water with a pinch of salt.
In a frying pan on a medium heat cook the courgette and mushrooms until soft. Mix the vegetables into the quinoa once it is cooked.
Remove peppers from the oven and stuff with the veggie quinoa mix, crumble over half the feta and return to the oven for 5mins.
Meanwhile, arrange the salad on a plate and dice the avocado and scatter over the top.
Remove the peppers from the oven and serve on the same plate as the salad. Crumble over the remaining feta and enjoy.

 

MACROS:
Calories = 495kcal
Protein = 14g
Fat = 37g (Saturated fat = 7.4g)
Carbohydrates = 29g (Sugars = 15g)

 

NOTES:
I may have nibbled on my feta whilst cooking, hence why there seems to be less in the final picture…oops!

 

TTH x

 

WP_20150831_19_38_03_Pro

WP_20150831_19_45_59_Pro

WP_20150831_20_02_23_Pro

WP_20150831_20_09_26_Pro

WP_20150831_20_27_25_Pro