Veggie Stuffed Bell Peppers
Snack

Veggie Stuffed Bell Peppers

A nutritious stuffed bell pepper filled with quinoa, zucchini, tomato, spinach, and herbs, topped with melted cheese. A balanced, fiber-rich vegetarian recipe providing complex carbohydrates, plant-based protein, vitamins, minerals, and antioxidants.

← All Recipes Book Consultation

Ingredients

  • 120 g 1 Medium size bell paper (any color)
  • 50 g Cooked quinoa
  • 30 g Chopped zucchini
  • 40 g Chopped tomato
  • 30 g Chopped spinach
  • 20 g mozzarella Cheese
  • 20 g Chopped onion
  • 2 g Minced garlic
  • 3 ml Mustard Oil
  • 1 pinch Dried Italian herbs
  • 1 pinch Salt
  • 1 pinch pepper

Preparation Method

  1. Cut the top off the bell pepper and remove the seeds. Set aside.
  2. Heat mustard oil in a small skillet.
  3. Saute onion and garlic until fragrant.
  4. Add zucchini, tomato, spinach, and cooked quinoa. Cook for 2–3 minutes.
  5. Season with salt, pepper, and Italian herbs. Mix well.
  6. Fill the hollowed out bell pepper with the cooked vegetable quinoa mixture toppings with mozzarella chess .
  7. Place the stuffed bell pepper in a baking dish.
  8. Bake at 180°C (350°F) for 20–25 minutes until the pepper is tender and the cheese is melted.
  9. Serve!