Name: Roasted Bell Peppers with Quinoa Filling
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 4 large bell peppers (various colors); 185 g quinoa; 480 ml vegetable broth; 150 g red onion, chopped; 2 cloves garlic, minced; 400 g diced tomatoes; 200 g zucchini, diced; 30 ml olive oil; 15 g fresh parsley, chopped; 5 g dried oregano; 50 g feta cheese, crumbled (optional); 0 to taste salt; 0 to taste freshly ground black pepper

Steps

Preparation

Preheat your oven to 200°C (400°F). Wash the bell peppers, cut them in half lengthwise, and remove the seeds and membranes. Rinse the quinoa thoroughly under cold water using a fine-mesh sieve.

Prepare the Filling

Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-5 minutes until softened. Add the minced garlic and diced zucchini, and cook for another 3-4 minutes.

Cook the Quinoa

Add the rinsed quinoa, vegetable broth, diced tomatoes, oregano, salt, and pepper to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa has absorbed all the liquid and is tender. Stir in the chopped parsley.

Stuff and Roast

Arrange the bell pepper halves on a baking sheet lined with parchment paper. Fill each pepper half generously with the quinoa mixture. If using feta cheese, sprinkle it over the top. Bake for 20-25 minutes, or until the peppers are tender and the filling is lightly golden. Serve warm.

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	Per 100g	Per Serving 250g
Calories	180-220 kcal	450-550 kcal
Protein	7-9g	18-22g
Fat	8-10g	20-25g
Carbohydrate	20-25g	50-60g
Fiber	4-6g	10-15g
Sugar	4-6g	10-15g

Roasted Bell Peppers with Quinoa Filling

vegetables

vegetarian

roasted

everyday

main course

soft

Mediterranean

all seasons

Hot

Difficulty

Time

Price Category

Calories

ingredients

Steps

Preparation

Prepare the Filling

Cook the Quinoa

Stuff and Roast

Extra Tips

► Don't forget to rinse the quinoa thoroughly before cooking to avoid a bitter taste.

► If you like a bit of spice, add a pinch of chili flakes to the filling.

► Leftover filling can be used in salads or wrapped in tortillas.

Nutrition

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