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Stuffed Bell Peppers with Wild Strawberry and Gooseberry Quinoa
Stuffed Bell Peppers with Wild Strawberry and Gooseberry Quinoa

Stuffed Bell Peppers with Wild Strawberry and Gooseberry Quinoa
A nutritious and colorful vegetarian dish featuring bell peppers stuffed with a quinoa mixture, enhanced by the sweetness of wild strawberries and gooseberries.
Stuffed Bell Peppers with Wild Strawberry and Gooseberry Quinoa
Ingredients:
1
Servings
  • 4
    item
     bell pepper
  • 200
    g
     quinoa
  • 250
    g
     wild strawberry
  • 350
    g
     gooseberry
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 100
    g
     feta cheese
  • 100
    g
     spinach
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Stuffed Bell Peppers with Wild Strawberry and Gooseberry Quinoa
Instructions:
  1. Preheat the oven to 180°C.
  2. Cook quinoa according to package instructions.
  3. Cut the tops off the bell peppers and remove seeds.
  4. In a pan, heat olive oil over medium heat. Sauté chopped onion and minced garlic until translucent.
  5. Add spinach to the pan and cook until wilted.
  6. Mix cooked quinoa with sautéed vegetables, wild strawberries, gooseberries, and crumbled feta cheese. Season with salt and black pepper.
  7. Stuff each bell pepper with the quinoa mixture.
  8. Place stuffed peppers in a baking dish and bake for 25-30 minutes until peppers are tender.
  9. Serve warm.
Nutrition Per Serving 800 g Per 100g
Energy 680 kcal 85 kcal
Protein 20 g 2.5 g
Fibre 15 g 1.9 g
Salt 1.5 g 0.2 g
Sugar 20 g 2.5 g
Carbohydrates 90 g 11.3 g
Fat 30 g 3.8 g
  • 4
    item
     bell pepper
  • 200
    g
     quinoa
  • 250
    g
     wild strawberry
  • 350
    g
     gooseberry
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 100
    g
     feta cheese
  • 100
    g
     spinach
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Cook quinoa according to package instructions.

Cut the tops off the bell peppers and remove seeds.

In a pan, heat olive oil over medium heat. Sauté chopped onion and minced garlic until translucent.

Add spinach to the pan and cook until wilted.

Mix cooked quinoa with sautéed vegetables, wild strawberries, gooseberries, and crumbled feta cheese. Season with salt and black pepper.

Stuff each bell pepper with the quinoa mixture.

Place stuffed peppers in a baking dish and bake for 25-30 minutes until peppers are tender.

Serve warm.

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