Name: Roasted Autumn Vegetable and Quinoa Stuffed Bell Peppers
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 4 item bell pepper; 150 g quinoa; 200 g butternut squash; 150 g zucchini; 1 item red onion; 2 clove garlic; 2 tbsp olive oil; 100 g feta cheese; 100 g spinach; 2 tbsp lemon juice; 1 tsp salt; 0.5 tsp black pepper

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Roasted Autumn Vegetable and Quinoa Stuffed Bell Peppers

Roasted Autumn Vegetable and Quinoa Stuffed Bell Peppers

A nutritious and colorful dish featuring seasonal vegetables and protein-rich quinoa.

Ingredients:

4
item
bell pepper
150
g
quinoa
200
g
butternut squash
150
g
zucchini
1
item
red onion
2
clove
garlic
2
tbsp
olive oil
100
g
feta cheese
100
g
spinach
2
tbsp
lemon juice
1
tsp
salt
0.5
tsp
black pepper

Preparation Time: 45 minutes

Instructions:

Preheat the oven to 200°C.
Cut the tops off the bell peppers and remove the seeds.
Dice the butternut squash, zucchini, and red onion.
In a bowl, toss the diced vegetables with olive oil, salt, and black pepper.
Spread the vegetables on a baking sheet and roast for 20 minutes.
Cook quinoa according to package instructions.
In a large bowl, combine cooked quinoa, roasted vegetables, chopped spinach, crumbled feta cheese, minced garlic, and lemon juice.
Stuff each bell pepper with the quinoa mixture.
Place stuffed peppers in a baking dish and bake for an additional 15 minutes.
Serve warm.

Nutrition	Per Serving 800 g	Per 100g
Energy	674 kcal	84 kcal
Protein	22 g	2.8 g
Fibre	14 g	1.8 g
Salt	1.5 g	0.2 g
Sugar	12 g	1.5 g
Carbohydrates	85 g	10.6 g
Fat	30 g	3.8 g

4
item
bell pepper
150
g
quinoa
200
g
butternut squash
150
g
zucchini
1
item
red onion
2
clove
garlic
2
tbsp
olive oil
100
g
feta cheese
100
g
spinach
2
tbsp
lemon juice
1
tsp
salt
0.5
tsp
black pepper

Preheat the oven to 200°C.

Cut the tops off the bell peppers and remove the seeds.

Dice the butternut squash, zucchini, and red onion.

In a bowl, toss the diced vegetables with olive oil, salt, and black pepper.

Spread the vegetables on a baking sheet and roast for 20 minutes.

Cook quinoa according to package instructions.

In a large bowl, combine cooked quinoa, roasted vegetables, chopped spinach, crumbled feta cheese, minced garlic, and lemon juice.

Stuff each bell pepper with the quinoa mixture.

Place stuffed peppers in a baking dish and bake for an additional 15 minutes.

Serve warm.

Roasted Autumn Vegetable and Quinoa Stuffed Bell Peppers Roasted Autumn Vegetable and Quinoa Stuffed Bell Peppers

Ingredients:

Preparation Time: 45 minutes

Instructions:

Roasted Autumn Vegetable and Quinoa Stuffed Bell Peppers

Roasted Autumn Vegetable and Quinoa Stuffed Bell Peppers