Stuffed Peppers Provençale

Stuffed Peppers Provençale is a vibrant and hearty dish featuring bell peppers filled with a savory mixture of herbs, grains, and vegetables, all grilled to perfection. This dish embodies the fresh flavors of Provence, making it a delightful vegetarian option for any barbecue gathering.

Ingredients

• 2 large bell peppers (red or yellow)
• 100g cooked quinoa
• 50g cherry tomatoes, halved
• 50g zucchini, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried herbes de Provence
• Salt - to taste
• Pepper - to taste
• 30g feta cheese, crumbled (optional)
• Fresh basil leaves - for garnish

Steps

1. Preheat your barbecue grill to medium-high heat.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 3-4 minutes.
4. Add the diced zucchini and halved cherry tomatoes to the skillet, cooking for another 5 minutes until softened.
5. Stir in the cooked quinoa, herbes de Provence, salt, and pepper. Mix well and cook for an additional 2 minutes.
6. Remove the skillet from heat and fold in the crumbled feta cheese, if using.
7. Stuff each bell pepper with the quinoa mixture, packing it tightly.
8. Place the stuffed peppers on the grill, standing upright, and close the lid. Grill for about 20-25 minutes, or until the peppers are tender.
9. Once cooked, remove from the grill and let cool slightly. Garnish with fresh basil leaves before serving.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 10 mg
• Total Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from the bell peppers.
• High in fiber and protein from quinoa, aiding digestion and promoting satiety.

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