Baked Stuffed Bell Peppers

Baked Stuffed Bell Peppers is a vibrant and nutritious Indian-inspired dish filled with aromatic spices, wholesome grains, and a medley of vegetables. This healthy dish is both satisfying and visually appealing, perfect for a light meal or side dish.

Ingredients

• 2 large bell peppers (any color)
• 100 grams cooked quinoa
• 50 grams chickpeas, cooked and mashed
• 50 grams paneer, crumbled
• 1 small onion, finely chopped
• 1 small tomato, diced
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1 tablespoon olive oil
• Salt to taste
• Fresh coriander leaves 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.
3. In a pan, heat olive oil over medium heat and add cumin seeds. Once they start to splutter, add chopped onions and sauté until translucent.
4. Add ginger-garlic paste and diced tomatoes, cooking until the tomatoes soften.
5. Stir in turmeric powder, garam masala, cooked quinoa, mashed chickpeas, and crumbled paneer. Mix well and season with salt.
6. Remove the filling from heat and stuff it generously into each bell pepper.
7. Place the stuffed peppers upright in a baking dish and cover with foil.
8. Bake in the preheated oven for 25-30 minutes or until the peppers are tender.
9. Remove from the oven, garnish with fresh coriander leaves, and serve warm.

Nutrition

• Calories: 340
• Protein: 15 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 250 mg
• Cholesterol: 20 mg
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and antioxidants from bell peppers.
• High in protein and fiber from quinoa and chickpeas.

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