Description
Delicious and nutritious stuffed peppers filled with quinoa, spinach, and spices, perfect for a colorful meal.
Ingrédients
ÉCHELLE
- 4 bell peppers (red, yellow, or other colors)
- 200g quinoa
- 100g fresh spinach
- 1 onion
- 1 tomato
- 2 cloves garlic
- 100g black beans (canned or cooked)
- Salt and pepper, to taste
- Juice of 1/2 lemon
- 1 tablespoon olive oil
Préparation
- Boil 400ml water in a saucepan. Add quinoa, cover, and reduce heat. Cook for 15 minutes, then let it rest for 5 minutes.
- Cut the bell peppers in half, remove seeds, and blanch in boiling water for 5 minutes.
- Heat olive oil in a skillet, add onion and garlic, and sauté until tender. Add spinach and tomato, cook for another 2-3 minutes.
- Mix in cooked quinoa and black beans. Season with salt, pepper, and lemon juice. Cook for further 2-3 minutes.
- Fill each pepper half with the mixture and place them in a baking dish.
- Preheat the oven to 180°C (356°F) and bake for 15-20 minutes.
Notes
You can substitute quinoa with rice or couscous. Feel free to use zucchini if you don’t have enough peppers.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg
Mots clés: stuffed peppers, quinoa, vegetarian, healthy, easy recipe