One-Pan Stuffed Bell Peppers
40 minLow carbMediterraneanSteady energyMuscle preservationOvulationOne-panMeal prep friendly
Servings:
4
·
Ingredients
- —4 Bell peppers
- —200 g Cooked quinoa
- —2 Tomatoes
- —1 Onion
- —60 g Feta
- —2 tbsp Olive oil
Allergens
Contains dairy
Method
- 01Cut the tops off the peppers and remove the seeds.
- 02Sauté the onion and tomatoes in oil for 5 minutes, then mix with the quinoa and feta.
- 03Fill the peppers with the mixture.
- 04Place the peppers in a pan with a little water and cover with a lid.
- 05Cook over medium heat for 20–25 minutes until the peppers are soft.
Why this works
Bell peppers are one of the richest sources of vitamin C, which improves the absorption of iron from the plant-based filling. Quinoa provides a complete set of essential amino acids, rare among plant grains, and supports muscle maintenance.
Meal Prep Tips
Storage: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Reheating: Reheat in the oven at 180°C for about 15 minutes, or in the microwave for 2–3 minutes, until warmed through.
Pairing: Pairs well with a simple green salad or a dollop of yogurt on top.
Nutrition (per serving)
260
kcal
12g
protein
10g
fat
30g
carbs
4.5g
fiber