We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Autumn Berry and Pea Stuffed Bell Peppers
Autumn Berry and Pea Stuffed Bell Peppers

Autumn Berry and Pea Stuffed Bell Peppers
A vibrant and nutritious lunch featuring seasonal berries and vegetables.
Autumn Berry and Pea Stuffed Bell Peppers

To provide a balanced meal with a good mix of protein, carbohydrates, and vegetables, supporting energy needs for cycle training.

Ingredients:
1
Servings
  • 2
    item
     bell pepper
  • 100
    g
     quinoa
  • 50
    g
     peas
  • 100
    g
     cucumbers
  • 250
    g
     gooseberries
  • 150
    g
     blackcurrants
  • 100
    g
     raspberries
  • 50
    g
     feta cheese
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 10
    g
     parsley
Preparation Time: 40 minutes
Autumn Berry and Pea Stuffed Bell Peppers
Instructions:
  1. Preheat the oven to 180°C.
  2. Cook quinoa according to package instructions.
  3. Cut the tops off the bell peppers and remove seeds.
  4. In a bowl, mix cooked quinoa, peas, diced cucumbers, gooseberries, blackcurrants, raspberries, crumbled feta cheese, olive oil, lemon juice, minced garlic, and chopped parsley.
  5. Stuff the bell peppers with the mixture.
  6. Place stuffed peppers in a baking dish and bake for 25-30 minutes until peppers are tender.
  7. Serve warm.
Nutrition Per Serving 907 g Per 100g
Energy 632 kcal 70 kcal
Protein 20 g 2.2 g
Fibre 15 g 1.7 g
Salt 1.5 g 0.2 g
Sugar 22 g 2.4 g
Carbohydrates 85 g 9.4 g
Fat 28 g 3.1 g
  • 2
    item
     bell pepper
  • 100
    g
     quinoa
  • 50
    g
     peas
  • 100
    g
     cucumbers
  • 250
    g
     gooseberries
  • 150
    g
     blackcurrants
  • 100
    g
     raspberries
  • 50
    g
     feta cheese
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 10
    g
     parsley
1
Servings
0

Preheat the oven to 180°C.

Cook quinoa according to package instructions.

Cut the tops off the bell peppers and remove seeds.

In a bowl, mix cooked quinoa, peas, diced cucumbers, gooseberries, blackcurrants, raspberries, crumbled feta cheese, olive oil, lemon juice, minced garlic, and chopped parsley.

Stuff the bell peppers with the mixture.

Place stuffed peppers in a baking dish and bake for 25-30 minutes until peppers are tender.

Serve warm.

Contact About
Privacy Policy Terms of Service Sitemap