Name: Roasted Vegetable and Quinoa Stuffed Bell Peppers
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 4 item bell pepper; 200 g quinoa; 150 g zucchini; 100 g cherry tomato; 1 item red onion; 2 clove garlic; 2 tbsp olive oil; 100 g feta cheese; 10 g parsley; 1 tbsp lemon juice; 1 tsp salt; 0.5 tsp black pepper

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Roasted Vegetable and Quinoa Stuffed Bell Peppers

Roasted Vegetable and Quinoa Stuffed Bell Peppers

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

This meal provides a balanced intake of carbohydrates, proteins, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:

4
item
bell pepper
200
g
quinoa
150
g
zucchini
100
g
cherry tomato
1
item
red onion
2
clove
garlic
2
tbsp
olive oil
100
g
feta cheese
10
g
parsley
1
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.
Cook quinoa according to package instructions.
Dice zucchini, cherry tomatoes, and red onion.
In a pan, heat olive oil and sauté garlic and red onion until translucent.
Add zucchini and cherry tomatoes to the pan and cook for another 5 minutes.
Mix cooked quinoa with sautéed vegetables, crumbled feta cheese, parsley, lemon juice, salt, and black pepper.
Stuff the bell peppers with the quinoa mixture.
Place stuffed peppers in a baking dish and bake for 25-30 minutes until peppers are tender.
Serve warm.

Nutrition	Per Serving 800 g	Per 100g
Energy	624 kcal	78 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	80 g	10.0 g
Fat	28 g	3.5 g

4
item
bell pepper
200
g
quinoa
150
g
zucchini
100
g
cherry tomato
1
item
red onion
2
clove
garlic
2
tbsp
olive oil
100
g
feta cheese
10
g
parsley
1
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.

Cook quinoa according to package instructions.

Dice zucchini, cherry tomatoes, and red onion.

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

Add zucchini and cherry tomatoes to the pan and cook for another 5 minutes.

Mix cooked quinoa with sautéed vegetables, crumbled feta cheese, parsley, lemon juice, salt, and black pepper.

Stuff the bell peppers with the quinoa mixture.

Place stuffed peppers in a baking dish and bake for 25-30 minutes until peppers are tender.

Serve warm.

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

Ingredients:

Preparation Time: 45 minutes

Instructions:

Roasted Vegetable and Quinoa Stuffed Bell Peppers

Roasted Vegetable and Quinoa Stuffed Bell Peppers