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Ingredients:
-
150gquinoa
-
4itembell pepper
-
1itemonion
-
2clovegarlic
-
100gwild strawberries
-
100ggooseberries
-
2tbspolive oil
-
100gfeta cheese
-
100gspinach
-
1tspsalt
-
0.5tspblack pepper
Preparation Time: 45 minutes
Instructions:
- Preheat the oven to 180°C.
- Cook quinoa according to package instructions.
- Cut the tops off the bell peppers and remove seeds.
- In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft.
- Add spinach to the pan and cook until wilted.
- Mix cooked quinoa, spinach mixture, wild strawberries, gooseberries, and crumbled feta cheese in a bowl. Season with salt and black pepper.
- Stuff the bell peppers with the quinoa mixture.
- Place stuffed peppers in a baking dish and bake for 25-30 minutes until peppers are tender.
- Serve warm.
| Nutrition | Per Serving 800 g | Per 100g |
|---|---|---|
| Energy | 680 kcal | 85 kcal |
| Protein | 25 g | 3.1 g |
| Fibre | 12 g | 1.5 g |
| Salt | 1.5 g | 0.2 g |
| Sugar | 15 g | 1.9 g |
| Carbohydrates | 85 g | 10.6 g |
| Fat | 35 g | 4.4 g |
-
150gquinoa
-
4itembell pepper
-
1itemonion
-
2clovegarlic
-
100gwild strawberries
-
100ggooseberries
-
2tbspolive oil
-
100gfeta cheese
-
100gspinach
-
1tspsalt
-
0.5tspblack pepper
Preheat the oven to 180°C.
Cook quinoa according to package instructions.
Cut the tops off the bell peppers and remove seeds.
In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft.
Add spinach to the pan and cook until wilted.
Mix cooked quinoa, spinach mixture, wild strawberries, gooseberries, and crumbled feta cheese in a bowl. Season with salt and black pepper.
Stuff the bell peppers with the quinoa mixture.
Place stuffed peppers in a baking dish and bake for 25-30 minutes until peppers are tender.
Serve warm.