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 Chicken and Quinoa Stuffed Bell Peppers
Autumn Chicken and Quinoa Stuffed Bell Peppers

Autumn Chicken and Quinoa Stuffed Bell Peppers
A nutritious and flavorful dish featuring seasonal bell peppers stuffed with chicken, quinoa, and vegetables.
Autumn Chicken and Quinoa Stuffed Bell Peppers

Provides a balanced meal with protein, carbohydrates, and vegetables to support energy needs for cycle training.

Ingredients:
1
Servings
  • 300
    g
     bell pepper
  • 200
    g
     chicken breast
  • 100
    g
     quinoa
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    item
     tomato
  • 2
    tbsp
     olive oil
  • 10
    g
     parsley
  • 50
    g
     feta cheese
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Autumn Chicken and Quinoa Stuffed Bell Peppers
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 chicken breast to the pan and cook until browned.
  6. Stir in chopped tomato and cooked quinoa. Season with salt and black pepper.
  7. Fill each bell pepper with the chicken and quinoa mixture.
  8. Place stuffed peppers in a baking dish and cover with foil.
  9. Bake for 25-30 minutes until peppers are tender.
  10. Sprinkle with crumbled feta cheese and chopped parsley before serving.
Nutrition Per Serving 950 g Per 100g
Energy 900 kcal 95 kcal
Protein 60 g 6.3 g
Fibre 12 g 1.3 g
Salt 2 g 0.2 g
Sugar 10 g 1.1 g
Carbohydrates 80 g 8.4 g
Fat 40 g 4.2 g
  • 300
    g
     bell pepper
  • 200
    g
     chicken breast
  • 100
    g
     quinoa
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    item
     tomato
  • 2
    tbsp
     olive oil
  • 10
    g
     parsley
  • 50
    g
     feta cheese
  • 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 chicken breast to the pan and cook until browned.

Stir in chopped tomato and cooked quinoa. Season with salt and black pepper.

Fill each bell pepper with the chicken and quinoa mixture.

Place stuffed peppers in a baking dish and cover with foil.

Bake for 25-30 minutes until peppers are tender.

Sprinkle with crumbled feta cheese and chopped parsley before serving.

Contact About
Privacy Policy Terms of Service Sitemap