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Ready in 30 minutes

Quinoa, Toasted Walnut & Feta Stuffed Peppers

with Dill Yogurt & Crispy Garlic-Panko Topping

Cooking time

30 minutes

Servings

2/4

Calories

570 /serving

Ready for a little pep talk? You will be when you sit down to an intriguing meal of stuffed-to-bursting green peppers. It begins by slicing them lengthwise and roasting them until just-tender. Load the snappy green vessels with a creative concoction of fluffy, nutritious quinoa and toasted walnuts riched up with feta cheese and yogurt for creaminess. Top each half with dilled yogurt and garlicky panko for layers of texture to dig into.

We will send you:

  • 2 Green peppers
  • 1 Bunch of dill
  • 1 Garlic clove
  • 1 Shallot (or onion)
  • 25g Walnuts
  • 19g Panko
  • 95g White quinoa
  • 60g Feta
  • 100g Greek yogurt
  • 13.5g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Walnuts, Wheat

You will need:

Medium pot
Large pan
Strainer
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
29 g
Saturated Fat
10 g
Sodium
930 mg
Total Carb
58 g
Sugars
8 g
Protein
23 g
Fibre
8 g
Preparation
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Roast the green peppers
Preheat the oven to 450°F. Halve and core the green peppers lengthwise. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Arrange, cut-sides down, and roast, flipping halfway, 16 to 18 min., until softened and browned.
a picture
Cook the quinoa
Meanwhile, using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and keep warm.
a picture
Mise en place
Meanwhile, halve, peel and mince the shallot. Mince the garlic. Pick the dill fronds off the stems; roughly chop the fronds. In a medium bowl, combine ⅔ of the yogurt, ½ the dill, ½ the garlic, a pinch of the remaining spices and S&P.
a picture
Toast the walnuts
In a large pan, heat a drizzle of oil on medium. Cook the shallot and walnuts, stirring frequently, 2 to 3 min., until fragrant. Transfer to a bowl. Wipe out and reserve the pan.
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Toast the panko
In the same pan, heat 1 tbsp butter (double for 4 portions) on medium-high. Add the panko, remaining garlic and S&P. Toast, stirring frequently, 1 to 2 min., until browned and fragrant. Transfer to a bowl.
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Make the filling & serve
To the pot of quinoa, add the walnuts, cheese, remaining yogurt and spices, and S&P; stir well. Divide the green peppers between your plates. Stuff with the filling. Top with the dill yogurt. Garnish with the panko and remaining dill. Bon appétit!