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Ingredients:
-
2itembell pepper
-
100glentil
-
50gquinoa
-
1itemonion
-
2clovegarlic
-
1tbspolive oil
-
2tbsptomato paste
-
10gparsley
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Instructions:
- Preheat oven to 180°C.
- Cut the tops off the bell peppers and remove seeds.
- Cook lentils in boiling water for about 15 minutes until tender.
- In a pan, heat olive oil over medium heat, add chopped onion and minced garlic, sauté until soft.
- Add cooked lentils, quinoa, tomato paste, and chopped parsley to the pan, mix well.
- Stuff the bell peppers with the lentil-quinoa mixture.
- Place stuffed peppers in a baking dish, cover with foil, and bake for about 30 minutes.
- Serve warm, garnished with additional parsley if desired.
| Nutrition | Per Serving 620 g | Per 100g |
|---|---|---|
| Energy | 366.8 kcal | 59 kcal |
| Protein | 17.4 g | 2.8 g |
| Fibre | 19.2 g | 3.1 g |
| Salt | g | NaN g |
| Sugar | 23.3 g | 3.8 g |
| Carbohydrates | 67.2 g | 10.8 g |
| Fat | 4.5 g | 0.7 g |
-
2itembell pepper
-
100glentil
-
50gquinoa
-
1itemonion
-
2clovegarlic
-
1tbspolive oil
-
2tbsptomato paste
-
10gparsley
Preheat oven to 180°C.
Cut the tops off the bell peppers and remove seeds.
Cook lentils in boiling water for about 15 minutes until tender.
In a pan, heat olive oil over medium heat, add chopped onion and minced garlic, sauté until soft.
Add cooked lentils, quinoa, tomato paste, and chopped parsley to the pan, mix well.
Stuff the bell peppers with the lentil-quinoa mixture.
Place stuffed peppers in a baking dish, cover with foil, and bake for about 30 minutes.
Serve warm, garnished with additional parsley if desired.