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Autumn Vegetable and Quinoa Stuffed Bell Peppers
Autumn Vegetable and Quinoa Stuffed Bell Peppers

Autumn Vegetable and Quinoa Stuffed Bell Peppers
Bell peppers stuffed with a mix of quinoa, seasonal vegetables, and spices.
Autumn Vegetable and Quinoa Stuffed Bell Peppers

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

Ingredients:
1
Servings
  • 2
    item
     bell pepper
  • 100
    g
     quinoa
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 100
    g
     zucchini
  • 100
    g
     cherry tomato
  • 50
    g
     spinach
  • 50
    g
     feta cheese
  • 1
    tsp
     black pepper
  • 0.5
    tsp
     salt
Preparation Time: 45 minutes
Autumn Vegetable 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. Heat olive oil in a pan over medium heat.
  5. Add chopped onion and minced garlic, sauté until translucent.
  6. Add diced zucchini and cherry tomatoes, cook for another 5 minutes.
  7. Stir in spinach until wilted.
  8. Mix cooked quinoa with the vegetable mixture, add crumbled feta cheese, salt, and black pepper.
  9. Stuff the bell peppers with the quinoa mixture.
  10. Place stuffed peppers in a baking dish and bake for 25-30 minutes.
  11. Serve warm.
Nutrition Per Serving 600 g Per 100g
Energy 509 kcal 85 kcal
Protein 18 g 3.0 g
Fibre 10 g 1.7 g
Salt 1.2 g 0.2 g
Sugar 8 g 1.3 g
Carbohydrates 60 g 10.0 g
Fat 22 g 3.7 g
  • 2
    item
     bell pepper
  • 100
    g
     quinoa
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 100
    g
     zucchini
  • 100
    g
     cherry tomato
  • 50
    g
     spinach
  • 50
    g
     feta cheese
  • 1
    tsp
     black pepper
  • 0.5
    tsp
     salt
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.

Heat olive oil in a pan over medium heat.

Add chopped onion and minced garlic, sauté until translucent.

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

Stir in spinach until wilted.

Mix cooked quinoa with the vegetable mixture, add crumbled feta cheese, 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.

Serve warm.

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