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Spicy Kale and Feta Stuffed Peppers with Carrot Noodle Salad
Spicy Kale and Feta Stuffed Peppers with Carrot Noodle Salad

Spicy Kale and Feta Stuffed Peppers with Carrot Noodle Salad
A vibrant and spicy dish featuring stuffed peppers with a side of carrot noodle salad.
Spicy Kale and Feta Stuffed Peppers with Carrot Noodle Salad

To provide a balanced vegetarian meal with a spicy kick, incorporating kale, feta, and noodles for a nutritious dinner.

Ingredients:
1
Servings
  • 100
    g
     kale
  • 50
    g
     feta
  • 1
    item
     tomato
  • 100
    g
     carrot
  • 2
    item
     bell pepper
  • 1
    item
     onion
  • 50
    g
     noodle
  • 10
    ml
     olive oil
  • 5
    g
     chili powder
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Spicy Kale and Feta Stuffed Peppers with Carrot Noodle Salad
Instructions:
  1. Preheat the oven to 180°C.
  2. Sauté chopped onion in olive oil until translucent.
  3. Add chopped kale and cook until wilted.
  4. Mix in crumbled feta, diced tomato, and chili powder.
  5. Cut the tops off the bell peppers and remove seeds.
  6. Stuff the peppers with the kale mixture.
  7. Bake stuffed peppers for about 30 minutes.
  8. Meanwhile, spiralize the carrot into noodles.
  9. Toss carrot noodles with olive oil and a pinch of salt.
  10. Serve baked peppers alongside the carrot noodle salad.
Nutrition Per Serving 715 g Per 100g
Energy 523 kcal 73 kcal
Protein 20.4 g 2.9 g
Fibre 16.1 g 2.3 g
Salt 1.6 g 0.2 g
Sugar 23.2 g 3.2 g
Carbohydrates 63.6 g 8.9 g
Fat 23.9 g 3.3 g
Environmental Per Serving 715 g Per 100g
CO2 2.6 kg 0.4 kg
Water 5.6 l 0.8 l
  • 100
    g
     kale
  • 50
    g
     feta
  • 1
    item
     tomato
  • 100
    g
     carrot
  • 2
    item
     bell pepper
  • 1
    item
     onion
  • 50
    g
     noodle
  • 10
    ml
     olive oil
  • 5
    g
     chili powder
1
Servings
0

Preheat the oven to 180°C.

Sauté chopped onion in olive oil until translucent.

Add chopped kale and cook until wilted.

Mix in crumbled feta, diced tomato, and chili powder.

Cut the tops off the bell peppers and remove seeds.

Stuff the peppers with the kale mixture.

Bake stuffed peppers for about 30 minutes.

Meanwhile, spiralize the carrot into noodles.

Toss carrot noodles with olive oil and a pinch of salt.

Serve baked peppers alongside the carrot noodle salad.

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