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Veggie-Stuffed Bell Peppers

Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins

This recipe is light, nutrient-dense, and perfect for a balanced, diet-friendly meal.

Veggies Stuffed bell papers

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

0 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.

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