STUFFED BELL PEPPERS WITH QUINOA

Comforting, Nourishing, Wholesome

A wholesome dish that feels like comfort food but keeps things light and nourishing. These vibrant peppers are filled with hearty quinoa, fresh vegetables, and Mediterranean-inspired flavours – perfect for a filling lunch or dinner that fuels your body right.

Suitable for Low Glycaemic Diet, Vegetarian Diet

Serves: 4 |

Cook Time: 45 minutes

Ingredients

4 large bell peppers, tops cut and seeds removed
150g quinoa
1 onion, diced
2 garlic cloves, minced
200g mushrooms, diced
1 courgette, diced
400g tin chopped tomatoes
2 tsp dried herbs (oregano, basil)
100g baby spinach
Low-fat vegetable stock

Directions

Preheat oven to 180°C.
Cook quinoa according to package instructions.
Sauté onion, garlic, mushrooms, and courgette in non-stick pan.
Add tomatoes, herbs, and spinach.
Mix with cooked quinoa.
Stuff peppers with mixture, bake for 30–35 minutes.

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