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Stuffed Bell Peppers with Quinoa and Zucchini
Stuffed Bell Peppers with Quinoa and Zucchini

Stuffed Bell Peppers with Quinoa and Zucchini
A nutritious and flavorful vegetarian dish featuring stuffed bell peppers with quinoa, zucchini, and herbs.
Stuffed Bell Peppers with Quinoa and Zucchini
Ingredients:
1
Servings
  • 3
    item
     bell pepper
  • 150
    g
     quinoa
  • 200
    g
     zucchini
  • 100
    g
     cherry tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 15
    g
     herbs
  • 50
    g
     feta cheese
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Stuffed Bell Peppers with Quinoa and Zucchini
Instructions:
  1. Preheat the oven to 180°C.
  2. Cut the tops off the bell peppers and remove the seeds.
  3. Cook quinoa according to package instructions.
  4. In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
  5. Add diced zucchini and cherry tomatoes to the pan, cook for another 5 minutes.
  6. Mix cooked quinoa with the sautéed vegetables, herbs, lemon juice, salt, and pepper.
  7. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
  8. Sprinkle crumbled feta cheese on top of each stuffed pepper.
  9. Bake in the preheated oven for 25-30 minutes until the peppers are tender.
  10. Serve warm.
Nutrition Per Serving 800 g Per 100g
Energy 497 kcal 62 kcal
Protein 16 g 2.0 g
Fibre 12 g 1.5 g
Salt 1.5 g 0.2 g
Sugar 10 g 1.3 g
Carbohydrates 60 g 7.5 g
Fat 22 g 2.8 g
  • 3
    item
     bell pepper
  • 150
    g
     quinoa
  • 200
    g
     zucchini
  • 100
    g
     cherry tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 15
    g
     herbs
  • 50
    g
     feta cheese
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Cut the tops off the bell peppers and remove the seeds.

Cook quinoa according to package instructions.

In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.

Add diced zucchini and cherry tomatoes to the pan, cook for another 5 minutes.

Mix cooked quinoa with the sautéed vegetables, herbs, lemon juice, salt, and pepper.

Stuff the bell peppers with the quinoa mixture and place them in a baking dish.

Sprinkle crumbled feta cheese on top of each stuffed pepper.

Bake in the preheated oven for 25-30 minutes until the peppers are tender.

Serve warm.

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