Ingredients:
- 4 large bell peppers
- 200g quinoa
- 500ml water or low-sodium chicken stock
- 450g fresh salmon fillets (skinless, boneless)
- 1 tablespoon olive oil (for salmon)
- 1 tablespoon olive oil (for sautéing)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 30g spinach, chopped
- 100g cherry tomatoes, halved
- 50g feta cheese (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- Fresh parsley (for garnish)
Equipment:
- Medium saucepan
- Baking sheet
- Parchment paper
- Large skillet
- Large bowl
- Baking dish
Method:
Preheat your oven to 200°C (180°C fan) or 400°F. Start by rinsing 200g of quinoa under cold water.
In a medium saucepan, bring 500ml of water or low-sodium chicken stock to the boil. Add the quinoa, reduce the heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. While the quinoa is cooking, prepare 4 large bell peppers by cutting off their tops and removing the seeds and membranes, and set them aside.
For the salmon, place 450g of fresh fillets on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, season with salt, pepper, and a squeeze of lemon juice. Bake in the oven for 15-20 minutes, or until the salmon flakes easily with a fork. Once done, let the salmon cool slightly, then flake it into bite-sized pieces
Next, heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté 1 finely chopped onion and 2 minced garlic cloves until translucent. Add 30g of chopped spinach and 100g of halved cherry tomatoes, cooking until the spinach is wilted and the tomatoes are slightly softened.
In a large bowl, mix the cooked quinoa, flaked salmon, sautéed vegetables, and 50g of crumbled feta cheese if using. Season with 1 teaspoon each of dried oregano and basil, plus salt and pepper to taste. Stuff each bell pepper with the mixture and place them upright in a baking dish. Optionally, sprinkle a bit more feta cheese on top.
Bake the stuffed peppers in the preheated oven for 20-25 minutes, until the peppers are tender and the filling is heated through. Garnish with fresh parsley before serving.
