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Colourful, juicy and packed with Mediterranean flavour, these stuffed peppers make a satisfying meat-free meal with a cool, creamy tzatziki on top
1.
Preheat oven to 200°C fan / 220°C conventional.
2.
Rinse the quinoa. Add it to a pan with the stock and bring to a boil. Simmer for about 15 minutes, until the liquid is absorbed.
3.
Stir in the lentils, tomatoes, garlic, parsley, oregano, olive oil and black pepper. Cook for 5 minutes.
4.
Place the pepper halves cut-side up in a baking dish. Spoon in the filling.
5.
Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 5–10 minutes.
6.
Make the tzatziki: Mix the yogurt, cucumber, vinegar, garlic, olive oil and black pepper.
7.
Spoon tzatziki over the warm peppers and crumble the feta on top.
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Storage information
Store the cooked peppers and tzatziki separately in airtight containers in the fridge for up to 3 days. Reheat the peppers until piping hot and add fresh tzatziki afterwards. The stuffed peppers can be frozen for up to 2 months, but freeze them without the tzatziki and feta for the best texture.
Tip
Lower fat: Use fat-free Greek yogurt,.
Cost-saving tips
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