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Gooseberry and Blackcurrant Stuffed Bell Peppers
Gooseberry and Blackcurrant Stuffed Bell Peppers

Gooseberry and Blackcurrant Stuffed Bell Peppers
A vibrant and nutritious lunch featuring seasonal fruits and vegetables.
Gooseberry and Blackcurrant Stuffed Bell Peppers

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

Ingredients:
1
Servings
  • 2
    item
     bell pepper
  • 100
    g
     quinoa
  • 350
    g
     gooseberries
  • 150
    g
     blackcurrants
  • 50
    g
     peas
  • 1
    item
     cucumber
  • 50
    g
     feta cheese
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 10
    g
     mint leaves
Preparation Time: 40 minutes
Gooseberry and Blackcurrant 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 bowl, mix cooked quinoa, gooseberries, blackcurrants, peas, diced cucumber, and crumbled feta cheese.
  5. Add olive oil and lemon juice to the mixture and stir well.
  6. Stuff the bell peppers with the mixture and place them in a baking dish.
  7. Bake for 20-25 minutes until the peppers are tender.
  8. Garnish with fresh mint leaves before serving.
Nutrition Per Serving 800 g Per 100g
Energy 578 kcal 72 kcal
Protein 18 g 2.3 g
Fibre 15 g 1.9 g
Salt 1.5 g 0.2 g
Sugar 20 g 2.5 g
Carbohydrates 85 g 10.6 g
Fat 22 g 2.8 g
  • 2
    item
     bell pepper
  • 100
    g
     quinoa
  • 350
    g
     gooseberries
  • 150
    g
     blackcurrants
  • 50
    g
     peas
  • 1
    item
     cucumber
  • 50
    g
     feta cheese
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 10
    g
     mint leaves
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 bowl, mix cooked quinoa, gooseberries, blackcurrants, peas, diced cucumber, and crumbled feta cheese.

Add olive oil and lemon juice to the mixture and stir well.

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

Bake for 20-25 minutes until the peppers are tender.

Garnish with fresh mint leaves before serving.

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