for 4 people

  • 1 jar FELIX Pasta Sauce Vorarlberg fresh cheese 360g
  • 1 aubergine
  • 1 red bell pepper
  • 1 courgette
  • 150g quinoa
  • 1 bunch spring onions
  • Salt, pepper
  • 2 tsp paprika powder
  • 1 tsp herbs
  • 1 clove of garlic
  • 1 tbsp olive oil
  • Cocktail tomatoes for garnishing


  • Preheat the oven to 180°C hot air. Boil the quinoa with double the amount of water and then leave to soak for 10 minutes.
  • Wash the aubergine and courgette, cut them open lengthwise and hollow them out. Leave a border of approx. 1 cm. Wash the peppers, cut open the top and remove the pith.
  • Bake the aubergine, courgette and peppers on a baking tray lined with baking paper for 20-30 minutes. Pay attention to different cooking times of the different vegetables.
  • Finely chop the flesh of the aubergine and courgette, spring onions and garlic. Heat a little oil in a pan and fry everything. Add the FELIX Pasta Sauce Vorarlberg fresh cheese and cooked quinoa and season to taste with herbs and spices.
  • Fill the baked vegetable halves or peppers with the vegetable-pasta sauce-quinoa mixture and serve with cocktail tomatoes.

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