Vegetable Stuffed Bell Peppers

For a Serving Size of Two:

Ingredients:

• 2 large bell peppers
• 50 grams cooked quinoa or brown rice
• 50 grams finely chopped onion
• 50 grams finely chopped tomato
• 30 grams diced carrots
• 30 grams diced zucchini
• 20 grams green peas
• 20 grams corn kernels
• 1 tablespoon olive oil
• 1 minced garlic clove
• 1/2 teaspoon cumin powder
• 1/4 teaspoon paprika or chili powder
• Salt and pepper to taste
• Fresh herbs (parsley or cilantro) for garnish

Procedure:

1. In a pan, heat olive oil and sauté onions and garlic until translucent. Add carrots, zucchini, green peas, and corn. Cook for 4-5 minutes until softened.
2. Add tomatoes, cooked quinoa or rice, cumin powder, paprika, salt, and pepper. Cook for another 2-3 minutes until everything is well combined.
3. Preheat the oven to 180°C (350°F). Fill each bell pepper with the vegetable mixture.
4. Place stuffed peppers in a baking dish, cover with foil, and bake for 20-25 minutes until peppers are tender.
5. Garnish with fresh herbs and serve warm.

Nutritional Benefits:

Nutritional Information:

• Calories: 431 kcal
• Protein: 15 g
• Carbohydrates: 71 g
• Fat: 13.4 g