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Mediterranean Stuffed Bell Pepper with Cucumber and Zucchini Salad
Mediterranean Stuffed Bell Pepper with Cucumber and Zucchini Salad

Mediterranean Stuffed Bell Pepper with Cucumber and Zucchini Salad
A vibrant and nutritious lunch featuring a stuffed bell pepper and a refreshing cucumber and zucchini salad.
Mediterranean Stuffed Bell Pepper with Cucumber and Zucchini Salad

This meal provides a balanced mix of protein, carbohydrates, and vegetables to support energy needs for cycle training.

Ingredients:
1
Servings
  • 1
    item
     green bell pepper
  • 100
    g
     quinoa
  • 100
    g
     cherry tomato
  • 50
    g
     feta cheese
  • 1
    tbsp
     olive oil
  • 400
    g
     cucumber
  • 1
    item
     zucchini
  • 150
    g
     salad greens
  • 2
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     oregano
Preparation Time: 45 minutes
Mediterranean Stuffed Bell Pepper with Cucumber and Zucchini Salad
Instructions:
  1. Preheat the oven to 180°C.
  2. Cut the top off the green bell pepper and remove the seeds.
  3. Cook quinoa according to package instructions.
  4. Mix cooked quinoa with chopped cherry tomatoes, crumbled feta cheese, minced garlic, and oregano.
  5. Stuff the bell pepper with the quinoa mixture and place in a baking dish.
  6. Drizzle with olive oil and bake for 25-30 minutes until the pepper is tender.
  7. Slice cucumber and zucchini thinly.
  8. Toss cucumber, zucchini, and salad greens with lemon juice and a pinch of salt.
  9. Serve the stuffed bell pepper alongside the cucumber and zucchini salad.
Nutrition Per Serving 950 g Per 100g
Energy 551 kcal 58 kcal
Protein 18 g 1.9 g
Fibre 12 g 1.3 g
Salt 1.5 g 0.2 g
Sugar 10 g 1.1 g
Carbohydrates 60 g 6.3 g
Fat 28 g 2.9 g
  • 1
    item
     green bell pepper
  • 100
    g
     quinoa
  • 100
    g
     cherry tomato
  • 50
    g
     feta cheese
  • 1
    tbsp
     olive oil
  • 400
    g
     cucumber
  • 1
    item
     zucchini
  • 150
    g
     salad greens
  • 2
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     oregano
1
Servings
0

Preheat the oven to 180°C.

Cut the top off the green bell pepper and remove the seeds.

Cook quinoa according to package instructions.

Mix cooked quinoa with chopped cherry tomatoes, crumbled feta cheese, minced garlic, and oregano.

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

Drizzle with olive oil and bake for 25-30 minutes until the pepper is tender.

Slice cucumber and zucchini thinly.

Toss cucumber, zucchini, and salad greens with lemon juice and a pinch of salt.

Serve the stuffed bell pepper alongside the cucumber and zucchini salad.

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