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Ingredients:
-
2itembell pepper
-
100gquinoa
-
100gcarrot
-
50gspinach
-
1itemonion
-
2clovegarlic
-
15mlolive oil
-
15mllemon juice
-
10gparsley
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Instructions:
- Preheat the oven to 180°C.
- Cut the tops off the bell peppers and remove the seeds.
- Cook quinoa according to package instructions.
- Sauté chopped onion and minced garlic in olive oil until translucent.
- Add diced carrot and cook for another five minutes.
- Stir in spinach until wilted.
- Mix cooked quinoa with sautéed vegetables, lemon juice, and chopped parsley.
- Stuff the bell peppers with the quinoa mixture.
- Place stuffed peppers in a baking dish and bake for thirty minutes.
- Garnish with additional parsley before serving.
| Nutrition | Per Serving 705 g | Per 100g |
|---|---|---|
| Energy | 449.1 kcal | 64 kcal |
| Protein | 11.7 g | 1.7 g |
| Fibre | 15.3 g | 2.2 g |
| Salt | 0.2 g | 0.0 g |
| Sugar | 23.5 g | 3.3 g |
| Carbohydrates | 64.6 g | 9.2 g |
| Fat | 17.5 g | 2.5 g |
| Environmental | Per Serving 705 g | Per 100g |
|---|---|---|
| CO2 | 1.5 kg | 0.2 kg |
| Water | 37.1 l | 5.3 l |
-
2itembell pepper
-
100gquinoa
-
100gcarrot
-
50gspinach
-
1itemonion
-
2clovegarlic
-
15mlolive oil
-
15mllemon juice
-
10gparsley
Preheat the oven to 180°C.
Cut the tops off the bell peppers and remove the seeds.
Cook quinoa according to package instructions.
Sauté chopped onion and minced garlic in olive oil until translucent.
Add diced carrot and cook for another five minutes.
Stir in spinach until wilted.
Mix cooked quinoa with sautéed vegetables, lemon juice, and chopped parsley.
Stuff the bell peppers with the quinoa mixture.
Place stuffed peppers in a baking dish and bake for thirty minutes.
Garnish with additional parsley before serving.