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Vegetarian Stuffed Bell Peppers with Quinoa and Avocado
Vegetarian Stuffed Bell Peppers with Quinoa and Avocado

Vegetarian Stuffed Bell Peppers with Quinoa and Avocado
A nutritious and filling lunch with a balance of protein, carbs, and healthy fats.
Vegetarian Stuffed Bell Peppers with Quinoa and Avocado

To provide sustained energy and nutrients for cycle training, supporting muscle recovery and endurance.

Ingredients:
1
Servings
  • 2
    item
     bell pepper
  • 150
    g
     quinoa
  • 1
    item
     onion
  • 1
    item
     avocado
  • 50
    g
     cheese
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 100
    g
     spinach
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Vegetarian Stuffed Bell Peppers with Quinoa and Avocado
Instructions:
  1. Preheat the oven to 180°C.
  2. Cut the tops off the bell peppers and remove the seeds.
  3. Cook quinoa according to package instructions.
  4. In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
  5. Add spinach to the pan and cook until wilted.
  6. Mix cooked quinoa with the onion, garlic, spinach, diced avocado, and half of the cheese. Season with salt and black pepper.
  7. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
  8. Sprinkle the remaining cheese on top of the stuffed peppers.
  9. Bake in the preheated oven for 25-30 minutes until the peppers are tender and the cheese is golden.
  10. Serve warm.
Nutrition Per Serving 800 g Per 100g
Energy 700 kcal 88 kcal
Protein 25 g 3.1 g
Fibre 15 g 1.9 g
Salt 2 g 0.3 g
Sugar 5 g 0.6 g
Carbohydrates 80 g 10.0 g
Fat 35 g 4.4 g
  • 2
    item
     bell pepper
  • 150
    g
     quinoa
  • 1
    item
     onion
  • 1
    item
     avocado
  • 50
    g
     cheese
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 100
    g
     spinach
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

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

Cook quinoa according to package instructions.

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

Add spinach to the pan and cook until wilted.

Mix cooked quinoa with the onion, garlic, spinach, diced avocado, and half of the cheese. Season with salt and black pepper.

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

Sprinkle the remaining cheese on top of the stuffed peppers.

Bake in the preheated oven for 25-30 minutes until the peppers are tender and the cheese is golden.

Serve warm.

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