Nothing beats a hearty home-made soup and this minestrone is an absolute winner.
Preheat the oven to 220ºC. Cut the tops off the peppers then use a spoon to scoop out the seeds. Lay on a roasting tray and roast for 10 minutes.
Meanwhile heat the oil in a frying pan, add the onion, courgette and garlic and fry for 5 minutes until soft. Tip into a bowl, add the quinoa, protein powder and parsley then season to taste. Spoon the mixture into the peppers, top with the feta then return to the oven for 10-15 minutes until the feta is golden brown; the peppers should be soft but still holding their shape.
Mix together the yoghurt and mint and serve with the stuffed peppers and a simple green salad.