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Gooseberry and Pea Stuffed Bell Peppers with Currant Glaze
Gooseberry and Pea Stuffed Bell Peppers with Currant Glaze

Gooseberry and Pea Stuffed Bell Peppers with Currant Glaze
A vibrant and nutritious lunch featuring seasonal produce.
Gooseberry and Pea Stuffed Bell Peppers with Currant Glaze

Provides balanced energy with a focus on protein and carbohydrates to support cycle training.

Ingredients:
1
Servings
  • 2
    item
     bell pepper
  • 100
    g
     quinoa
  • 50
    g
     peas
  • 200
    g
     gooseberries
  • 100
    g
     currants
  • 150
    g
     chicken breast
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 10
    g
     parsley
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Gooseberry and Pea Stuffed Bell Peppers with Currant Glaze
Instructions:
  1. Preheat oven to 180°C.
  2. Cook quinoa according to package instructions.
  3. Slice the tops off the bell peppers and remove seeds.
  4. In a pan, heat olive oil and sauté chopped onion and garlic until translucent.
  5. Add chicken breast pieces and cook until browned.
  6. Mix in peas, gooseberries, cooked quinoa, salt, and black pepper.
  7. Stuff the bell peppers with the mixture and place in a baking dish.
  8. Bake for 25-30 minutes until peppers are tender.
  9. In a small saucepan, simmer currants with lemon juice until thickened to a glaze.
  10. Drizzle currant glaze over stuffed peppers before serving.
  11. Garnish with chopped parsley.
Nutrition Per Serving 700 g Per 100g
Energy 663 kcal 95 kcal
Protein 40 g 5.7 g
Fibre 15 g 2.1 g
Salt 2 g 0.3 g
Sugar 20 g 2.9 g
Carbohydrates 80 g 11.4 g
Fat 20 g 2.9 g
  • 2
    item
     bell pepper
  • 100
    g
     quinoa
  • 50
    g
     peas
  • 200
    g
     gooseberries
  • 100
    g
     currants
  • 150
    g
     chicken breast
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 10
    g
     parsley
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat oven to 180°C.

Cook quinoa according to package instructions.

Slice the tops off the bell peppers and remove seeds.

In a pan, heat olive oil and sauté chopped onion and garlic until translucent.

Add chicken breast pieces and cook until browned.

Mix in peas, gooseberries, cooked quinoa, salt, and black pepper.

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

Bake for 25-30 minutes until peppers are tender.

In a small saucepan, simmer currants with lemon juice until thickened to a glaze.

Drizzle currant glaze over stuffed peppers before serving.

Garnish with chopped parsley.

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