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Italian Stuffed Bell Peppers with Avocado and Kiwi Salad
Italian Stuffed Bell Peppers with Avocado and Kiwi Salad

Italian Stuffed Bell Peppers with Avocado and Kiwi Salad
A nutritious and flavorful Italian-inspired dinner featuring stuffed bell peppers and a refreshing avocado and kiwi salad.
Italian Stuffed Bell Peppers with Avocado and Kiwi Salad

This meal provides a balanced intake of protein, carbohydrates, and healthy fats, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 2
    item
     bell pepper
  • 200
    g
     ground beef
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 100
    g
     tomato
  • 1
    tbsp
     olive oil
  • 5
    g
     basil
  • 5
    g
     oregano
  • 100
    g
     cheese
  • 1
    item
     avocado
  • 1
    item
     kiwi
  • 100
    g
     cherry tomatoes
  • 1
    tbsp
     lemon juice
Preparation Time: 45 minutes
Italian Stuffed Bell Peppers with Avocado and Kiwi Salad
Instructions:
  1. Preheat the oven to 180°C.
  2. Cut the tops off the bell peppers and remove the seeds.
  3. In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
  4. Add ground beef to the pan and cook until browned.
  5. Stir in chopped tomato, basil, and oregano. Cook for another 5 minutes.
  6. Stuff the bell peppers with the beef mixture and place them in a baking dish.
  7. Top each pepper with cheese and bake for 25-30 minutes until the peppers are tender.
  8. For the salad, dice avocado and kiwi. Mix with halved cherry tomatoes and lemon juice.
  9. Serve the stuffed peppers with the avocado and kiwi salad on the side.
Nutrition Per Serving 950 g Per 100g
Energy 1175 kcal 124 kcal
Protein 60 g 6.3 g
Fibre 20 g 2.1 g
Salt 2 g 0.2 g
Sugar 15 g 1.6 g
Carbohydrates 50 g 5.3 g
Fat 85 g 8.9 g
  • 2
    item
     bell pepper
  • 200
    g
     ground beef
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 100
    g
     tomato
  • 1
    tbsp
     olive oil
  • 5
    g
     basil
  • 5
    g
     oregano
  • 100
    g
     cheese
  • 1
    item
     avocado
  • 1
    item
     kiwi
  • 100
    g
     cherry tomatoes
  • 1
    tbsp
     lemon juice
1
Servings
0

Preheat the oven to 180°C.

Cut the tops off the bell peppers and remove the seeds.

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

Add ground beef to the pan and cook until browned.

Stir in chopped tomato, basil, and oregano. Cook for another 5 minutes.

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

Top each pepper with cheese and bake for 25-30 minutes until the peppers are tender.

For the salad, dice avocado and kiwi. Mix with halved cherry tomatoes and lemon juice.

Serve the stuffed peppers with the avocado and kiwi salad on the side.

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