Stuffed Peppers

Stuffed Peppers are a vibrant and nutritious Vegan Greek Breakfast dish, filled with a savory blend of quinoa, fresh herbs, and tangy tomatoes. This hearty meal is not only delicious but also packed with essential nutrients to kickstart your day.

Ingredients

• 2 large bell peppers - any color
• 100 grams quinoa - rinsed
• 250 ml vegetable broth
• 1 medium onion - finely chopped
• 2 cloves garlic - minced
• 100 grams cherry tomatoes - halved
• 30 grams fresh parsley - chopped
• 30 grams fresh dill - chopped
• 1 teaspoon dried oregano
• 1 teaspoon olive oil
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat your oven to 180°C (350°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
4. Add the rinsed quinoa to the saucepan and stir for 1 minute before adding the vegetable broth.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
6. Once the quinoa is cooked, remove it from heat and stir in the cherry tomatoes, parsley, dill, oregano, salt, and pepper.
7. Stuff each bell pepper with the quinoa mixture, packing it tightly.
8. Place the stuffed peppers upright in a baking dish and cover with aluminum foil.
9. Bake in the preheated oven for 25 minutes.
10. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and slightly charred.
11. Serve warm, garnished with extra herbs if desired.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 55 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from bell peppers and tomatoes.
• High in fiber, promoting digestive health.

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