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Roasted Butternut Squash and Quinoa Stuffed Bell Peppers
Roasted Butternut Squash and Quinoa Stuffed Bell Peppers

Roasted Butternut Squash and Quinoa Stuffed Bell Peppers
A hearty and nutritious dinner featuring seasonal butternut squash and protein-rich quinoa.
Roasted Butternut Squash and Quinoa Stuffed Bell Peppers
Ingredients:
1
Servings
  • 500
    g
     butternut squash
  • 200
    g
     quinoa
  • 4
    item
     bell pepper
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 100
    g
     spinach
  • 100
    g
     feta cheese
  • 50
    g
     walnut
  • 2
    tbsp
     lemon juice
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
Preparation Time: 45 minutes
Roasted Butternut Squash and Quinoa Stuffed Bell Peppers
Instructions:
  1. Preheat the oven to 200°C.
  2. Cut the butternut squash into small cubes and toss with olive oil, salt, and black pepper.
  3. Roast the squash in the oven for 25 minutes until tender.
  4. Cook quinoa according to package instructions.
  5. In a pan, sauté chopped onion and minced garlic in olive oil until translucent.
  6. Add spinach to the pan and cook until wilted.
  7. Mix cooked quinoa, roasted squash, spinach mixture, crumbled feta cheese, and chopped walnuts in a bowl.
  8. Cut the tops off the bell peppers and remove seeds.
  9. Stuff each bell pepper with the quinoa mixture.
  10. Place stuffed peppers in a baking dish and bake for 20 minutes.
  11. Drizzle with lemon juice before serving.
Nutrition Per Serving 1200 g Per 100g
Energy 2500 kcal 208 kcal
Protein 80 g 6.7 g
Fibre 40 g 3.3 g
Salt 2 g 0.2 g
Sugar 20 g 1.7 g
Carbohydrates 300 g 25.0 g
Fat 150 g 12.5 g
  • 500
    g
     butternut squash
  • 200
    g
     quinoa
  • 4
    item
     bell pepper
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 100
    g
     spinach
  • 100
    g
     feta cheese
  • 50
    g
     walnut
  • 2
    tbsp
     lemon juice
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
1
Servings
0

Preheat the oven to 200°C.

Cut the butternut squash into small cubes and toss with olive oil, salt, and black pepper.

Roast the squash in the oven for 25 minutes until tender.

Cook quinoa according to package instructions.

In a pan, sauté chopped onion and minced garlic in olive oil until translucent.

Add spinach to the pan and cook until wilted.

Mix cooked quinoa, roasted squash, spinach mixture, crumbled feta cheese, and chopped walnuts in a bowl.

Cut the tops off the bell peppers and remove seeds.

Stuff each bell pepper with the quinoa mixture.

Place stuffed peppers in a baking dish and bake for 20 minutes.

Drizzle with lemon juice before serving.

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