Stuffed Peppers with Quinoa

Stuffed Peppers with Quinoa is a delightful Greek-inspired dish that combines vibrant bell peppers with a savory filling of quinoa, herbs, and feta cheese. This healthy, low-carb recipe is perfect for a filling yet nutritious meal.

Ingredients

• 2 large bell peppers - any color
• 100 grams quinoa - rinsed
• 200 ml vegetable broth
• 50 grams feta cheese - crumbled
• 1 small onion - finely chopped
• 2 cloves garlic - minced
• 1 medium tomato - diced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt - to taste
• Pepper - to taste
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
4. Stir in the diced tomato, oregano, thyme, salt, and pepper. Cook for another 2-3 minutes.
5. Add the rinsed quinoa to the saucepan and pour in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
6. Stir in the crumbled feta cheese into the quinoa mixture.
7. Stuff the bell peppers with the quinoa filling, packing it gently.
8. Place the stuffed peppers in a baking dish and add a splash of water to the bottom of the dish to create steam.
9. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender.
10. Garnish with fresh parsley before serving.

Nutrition

• Calories: 300
• Protein: 12 g
• Carbs: 32 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 20 mg
• Total Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• Rich in fiber that aids digestion and promotes fullness.
• High in antioxidants from bell peppers, supporting immune health.

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