Name: Tomato and Spinach Stuffed Bell Peppers
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 2 item bell pepper; 2 item tomato; 100 g spinach; 100 g quinoa; 50 g feta cheese; 1 tbsp olive oil; 1 item onion; 2 clove garlic; 1 tsp oregano; 1 tsp salt; 0.5 tsp black pepper

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Tomato and Spinach Stuffed Bell Peppers

Tomato and Spinach Stuffed Bell Peppers

A nutritious and flavorful lunch featuring seasonal vegetables.

Ingredients:

2
item
bell pepper
2
item
tomato
100
g
spinach
100
g
quinoa
50
g
feta cheese
1
tbsp
olive oil
1
item
onion
2
clove
garlic
1
tsp
oregano
1
tsp
salt
0.5
tsp
black pepper

Preparation Time: 45 minutes

Instructions:

Preheat the oven to 180°C.
Cut the tops off the bell peppers and remove the seeds.
Dice the tomatoes and onion. Mince the garlic.
In a pan, heat olive oil over medium heat. Sauté onion and garlic until translucent.
Add spinach and cook until wilted. Stir in diced tomatoes, quinoa, oregano, salt, and pepper.
Cook for another 5 minutes until well combined.
Stuff the bell peppers with the mixture and top with crumbled feta cheese.
Place stuffed peppers in a baking dish and bake for 25-30 minutes until peppers are tender.
Serve warm.

Nutrition	Per Serving 500 g	Per 100g
Energy	507 kcal	101 kcal
Protein	18 g	3.6 g
Fibre	12 g	2.4 g
Salt	2 g	0.4 g
Sugar	10 g	2.0 g
Carbohydrates	60 g	12.0 g
Fat	22 g	4.4 g

2
item
bell pepper
2
item
tomato
100
g
spinach
100
g
quinoa
50
g
feta cheese
1
tbsp
olive oil
1
item
onion
2
clove
garlic
1
tsp
oregano
1
tsp
salt
0.5
tsp
black pepper

Preheat the oven to 180°C.

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

Dice the tomatoes and onion. Mince the garlic.

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

Add spinach and cook until wilted. Stir in diced tomatoes, quinoa, oregano, salt, and pepper.

Cook for another 5 minutes until well combined.

Stuff the bell peppers with the mixture and top with crumbled feta cheese.

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

Serve warm.

Tomato and Spinach Stuffed Bell Peppers Tomato and Spinach Stuffed Bell Peppers

Ingredients:

Preparation Time: 45 minutes

Instructions:

Tomato and Spinach Stuffed Bell Peppers

Tomato and Spinach Stuffed Bell Peppers