This recipe is light, nutrient-dense, and perfect for a balanced, diet-friendly meal.
Ingredients
120 g 1 Medium size bell paper (any color)
50 g Cooked quinoa
30 g Chopped zucchini
40 g Chopped tomato
30 g Chopped spinach
20 g Chopped onion
2 g Minced garlic
3 ml Mustard Oil
1 pinch Dried Italian herbs
1 pinch Salt
1 pinch pepper
Directions
1
Cut the top off the bell pepper and remove the seeds. Set aside.
2
Heat mustard oil in a small skillet.
3
Saute onion and garlic until fragrant.
4
Add zucchini, tomato, spinach, and cooked quinoa. Cook for 2–3 minutes.
5
Season with salt, pepper, and Italian herbs. Mix well.
6
Fill the hollowed-out bell pepper with the cooked vegetable-quinoa mixture.
7
Place the stuffed bell pepper in a baking dish.
8
Bake at 180°C (350°F) for 20–25 minutes until the pepper is tender and the cheese is melted.
9
Serve!
Nutrition Facts
1 servings
Serving size
1 Nos
- Amount per serving
- Calories218
- % Daily Value *
- Total Fat 6g8%
- Saturated Fat 0.6g3%
- Monounsaturated Fat 2.6g
- Polyunsaturated Fat 2.3g
- Sodium 27mg2%
- Total Carbohydrate 29g11%
- Dietary Fiber 11.36g41%
- Protein 8g
- Vitamin A 328mcg37%
- Vitamin C 162mg180%
- Calcium 144mg12%
- Iron 4.9mg28%
- Potassium 871mg19%
- Vitamin D 5.7mcg29%
- Vitamin K 187mcg156%
- Folate 220mcg56%
- Zinc 2.1mg20%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Ingredients
120 g 1 Medium size bell paper (any color)
50 g Cooked quinoa
30 g Chopped zucchini
40 g Chopped tomato
30 g Chopped spinach
20 g Chopped onion
2 g Minced garlic
3 ml Mustard Oil
1 pinch Dried Italian herbs
1 pinch Salt
1 pinch pepper