Name: Roasted Autumn Vegetable and Quinoa Stuffed Bell Peppers
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 4 item bell pepper; 150 g quinoa; 200 g butternut squash; 150 g zucchini; 1 item red onion; 2 clove garlic; 2 tbsp olive oil; 100 g feta cheese; 100 g spinach; 2 tbsp lemon juice; 1 tsp salt; 0.5 tsp black pepper

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Roasted Autumn Vegetable and Quinoa Stuffed Bell Peppers

Roasted Autumn Vegetable and Quinoa Stuffed Bell Peppers

A nutritious and colorful dish featuring seasonal vegetables and protein-rich quinoa.

To provide a balanced meal with carbohydrates, protein, and fiber, supporting recovery and energy replenishment after a day of training.

Ingredients:

4
item
bell pepper
150
g
quinoa
200
g
butternut squash
150
g
zucchini
1
item
red onion
2
clove
garlic
2
tbsp
olive oil
100
g
feta cheese
100
g
spinach
2
tbsp
lemon juice
1
tsp
salt
0.5
tsp
black pepper

Preparation Time: 45 minutes

Instructions:

Preheat the oven to 200°C.
Cut the tops off the bell peppers and remove the seeds.
Dice the butternut squash, zucchini, and red onion.
In a bowl, toss the diced vegetables with olive oil, salt, and black pepper.
Spread the vegetables on a baking sheet and roast for 20 minutes.
Cook quinoa according to package instructions.
In a large bowl, combine cooked quinoa, roasted vegetables, chopped spinach, crumbled feta cheese, minced garlic, and lemon juice.
Stuff each bell pepper with the quinoa mixture.
Place stuffed peppers in a baking dish and bake for an additional 15 minutes.
Serve warm.

Nutrition	Per Serving 800 g	Per 100g
Energy	674 kcal	84 kcal
Protein	22 g	2.8 g
Fibre	14 g	1.8 g
Salt	1.5 g	0.2 g
Sugar	12 g	1.5 g
Carbohydrates	85 g	10.6 g
Fat	30 g	3.8 g

4
item
bell pepper
150
g
quinoa
200
g
butternut squash
150
g
zucchini
1
item
red onion
2
clove
garlic
2
tbsp
olive oil
100
g
feta cheese
100
g
spinach
2
tbsp
lemon juice
1
tsp
salt
0.5
tsp
black pepper

Preheat the oven to 200°C.

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

Dice the butternut squash, zucchini, and red onion.

In a bowl, toss the diced vegetables with olive oil, salt, and black pepper.

Spread the vegetables on a baking sheet and roast for 20 minutes.

Cook quinoa according to package instructions.

In a large bowl, combine cooked quinoa, roasted vegetables, chopped spinach, crumbled feta cheese, minced garlic, and lemon juice.

Stuff each bell pepper with the quinoa mixture.

Place stuffed peppers in a baking dish and bake for an additional 15 minutes.

Serve warm.

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

Ingredients:

Preparation Time: 45 minutes

Instructions:

Roasted Autumn Vegetable and Quinoa Stuffed Bell Peppers

Roasted Autumn Vegetable and Quinoa Stuffed Bell Peppers