Quinoa and Vegetable Stuffed Peppers

Nutritional Benefits
Bell peppers are rich in Vitamin C and are rich in antioxidants. Quinoa is rich in Fiber, Protein and is gluten-free. Quinoa helps in reducing cholesterol and blood sugar levels and also is rich in many other nutrients making it healthy.

Ingredients

• 1/4 Cup Quinoa
• 1 Cup Vegetable Stock
• 2 Tsp. Olive Oil
• 1 Bell Pepper
• ¼ Tsp. Black Pepper
• 1 Clove thinly sliced
• ½ Small Zucchini, seeded and chopped
• 1 small Red Onion, chopped
• Some Parsley and Mint Leaves, roughly chopped
• 1 Small Tomato, chopped
• 2 Tbsp. Crumbled Feta Cheese

Calories Count

• Calories
• 362.6 Kcal
• Proteins
• 14.6 Grams
• Carbohydrates
• 53 Grams
• Fats
• 20.2 Grams

Method

• preheat the oven to 200 degrees Celsius.
• Boil quinoa in vegetable stock. Cover and simmer until the grain turns translucent and soft.
• Cut the Bell pepper into 2 halves. Drizzle some olive oil and season with black pepper and salt.
• Roast the downside of the bell pepper until they begin to char and peppers are tender for about 20 minutes.
• Heat a pan, add olive oil, garlic, zucchini, onions, tomato, and sautee. Add salt and pepper to it and let it cook till the vegetables soften.
• Then add quinoa and combine all ingredients well. Garnish with parsley and mint leaves.
• Stuff the roasted bell peppers with quinoa stuffing. Arrange them on the baking tray and roast them at 180 degrees Celsius.
• Top the stuffed peppers with crumbled feta cheese.

Over To You
Quinoa and bell peppers with a twist in preparation are worth a try.