This recipe is light, nutrient-dense, and perfect for a balanced, diet-friendly meal.
Cut the top off the bell pepper and remove the seeds. Set aside.
Heat mustard oil in a small skillet.
Saute onion and garlic until fragrant.
Add zucchini, tomato, spinach, and cooked quinoa. Cook for 2–3 minutes.
Season with salt, pepper, and Italian herbs. Mix well.
Fill the hollowed-out bell pepper with the cooked vegetable-quinoa mixture.
Place the stuffed bell pepper in a baking dish.
Bake at 180°C (350°F) for 20–25 minutes until the pepper is tender and the cheese is melted.
Serve!
1 servings
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
Directions
Cut the top off the bell pepper and remove the seeds. Set aside.
Heat mustard oil in a small skillet.
Saute onion and garlic until fragrant.
Add zucchini, tomato, spinach, and cooked quinoa. Cook for 2–3 minutes.
Season with salt, pepper, and Italian herbs. Mix well.
Fill the hollowed-out bell pepper with the cooked vegetable-quinoa mixture.
Place the stuffed bell pepper in a baking dish.
Bake at 180°C (350°F) for 20–25 minutes until the pepper is tender and the cheese is melted.
Serve!