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Quinoa Stuffed Bell Peppers

Quinoa Stuffed Bell Peppers

  • Serves 4
  • Prep time 15 minutes
  • Cook time 27 minutes

Nutrition facts

Per serving: Calories 361, Protein 16 g, Fat 14 g, Carbohydrates 45 g, Fibre 6 g, Iron 3 mg, Calcium 256 mg, Sodium 570 mg

Ingredients

  • Poivron
    4 bell peppers, various colours
  • Soupe aux légumes prête à servir
    1 can (540 ml) vegetable soup
  • Quinoa
    250 ml (1 cup) quinoa, rinsed and drained
  • Courgette
    2 zucchinis, finely diced
  • Cheddar râpé
    250 ml (1 cup) cheddar, shredded

Optional

  • 15 ml (1 tbsp) parsley, chopped

Preparation

  1. Preheat the oven to 190°C (375°F).
  2. Slice off the top third of the peppers and remove the cores, membranes and seeds.
  3. Bring the vegetable soup to a boil in a pot. Add the quinoa and cover. Let simmer for 12 to 15 minutes over low heat, until almost all the liquid is absorbed. Remove from the heat and let sit for 5 minutes before stirring with a fork.
  4. Add the zucchinis to the pot. Season with salt and pepper.
  5. Place the peppers on a baking sheet lined with parchment paper. Stuff the peppers with the prepared quinoa and then sprinkle with cheese.
  6. Bake for 15 to 20 minutes.
  7. Garnish with parsley before serving, if desired.

Side dish idea

Spinach, Cucumber and Walnut Salad

In a salad bowl, mix 750 ml (3 cups) baby spinach with 3 mini cucumbers, shredded, 125 ml (½ cup) chopped walnuts and 60 ml (¼ cup) balsamic vinaigrette. Season with salt and pepper, and mix well.



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