Stuffed Peppers with Quinoa and Cheese

Stuffed Peppers with Quinoa and Cheese is a delicious low-carb dish that combines the earthy flavors of quinoa with the creaminess of cheese, all nestled in vibrant bell peppers. This meal not only looks beautiful on the plate but also delivers a satisfying blend of textures and flavors that is perfect for a cozy supper.

Ingredients

• 2 large bell peppers - any color
• 100 grams quinoa - rinsed
• 200 ml vegetable broth
• 100 grams shredded mozzarella cheese
• 50 grams cream cheese - softened
• 1 small onion - finely chopped
• 1 clove garlic - minced
• 1 teaspoon olive oil
• 1 teaspoon dried Italian herbs
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 180°C (350°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. In a saucepan, heat olive oil over medium heat and sauté the chopped onion and minced garlic until translucent, about 3-4 minutes.
4. Add the rinsed quinoa to the saucepan and toast for 1-2 minutes before adding the vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the quinoa is cooked and liquid is absorbed.
5. In a bowl, combine the cooked quinoa, shredded mozzarella cheese, cream cheese, dried Italian herbs, salt, and black pepper. Mix well until all ingredients are combined.
6. Stuff each bell pepper with the quinoa and cheese mixture, pressing down gently to pack it in.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is bubbly.
8. Remove from the oven, let cool slightly, and serve warm.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 30 mg
• Total Fat: 16 g
• Saturated Fat: 8 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Quinoa is a complete protein, providing all nine essential amino acids.
• Bell peppers are high in vitamins A and C, contributing to immune support.

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