Baked Stuffed Peppers

These Moroccan Baked Stuffed Peppers are a delightful blend of spices, high-protein ingredients, and vibrant vegetables, making them a nutritious and flavorful meal. Perfect for a quick weeknight dinner, this dish brings the aromatic flavors of North Africa right to your table.

Ingredients

• 2 large bell peppers (any color)
• 200g ground chicken or turkey
• 100g cooked quinoa
• 50g chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 2 tbsp olive oil
• 50g feta cheese, crumbled
• Fresh parsley for garnish

Steps

1. Preheat your oven to 190°C (375°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and set aside.
3. In a skillet, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and garlic, sauté until softened, about 3-4 minutes.
4. Add the ground chicken (or turkey) to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
5. Stir in the cooked quinoa, chickpeas, cumin, coriander, paprika, cinnamon, salt, and pepper. Mix well and let cook for another 2-3 minutes.
6. Remove the skillet from heat and fold in the crumbled feta cheese.
7. Stuff the bell peppers with the protein mixture, packing it in well.
8. Place the stuffed peppers upright in a baking dish and drizzle with the remaining olive oil.
9. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and slightly charred.
11. Garnish with fresh parsley before serving.

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 35 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in fiber, aiding in digestion and promoting satiety.

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