Peppers Stuffed with Quinoa
Peppers Stuffed with Quinoa - Colorful vegetables with grain filling.
Healthy, because
Even smarter
Nutritional values
Peppers are full of vitamin C, which is essential for a strong immune system. In addition, quinoa provides complete proteins, making this vegetarian meal still very satiating, vitamin rich, and full of protein.
You can also add some grilled or ground chicken to this dish.
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 240 mg | (253 %) | ||
| Potassium | 805 mg | (20 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 155 mg | (52 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 35 mg |
Ingredients
- Ingredients
- 9 ozs Quinoa
- 17 ozs Vegetable broth
- 4 Bell pepper (red or yellow)
- 2 stalks cilantro
- 2 tsps olive oil
- 1 onion
- 5 ozs dry white wine
- 3 ozs Cultured butter
- Turmeric
- Curry powder
Preparation steps
Rinse quinoa under warm water until it runs clear.
Bring broth to a boil. Stir in quinoa and cook covered on low heat for about 15 minutes.
Rinse and dry bell peppers. Cut off tops (set them aside) and remove seeds and ribs. Rinse cilantro, shake dry and chop. Oil a baking dish with 1 teaspoon of oil. Peel onion and chop finely.
Remove quinoa from heat. Drain, if necessary, and cool.
Heat remaining oil in a saucepan. Saute onion until translucent and add quinoa and cilantro. Stuff peppers with quinoa mixture and cover with tops. Arrange peppers in a baking dish, pour in the wine, and bake in a preheated oven at approximately 450°F/convection 400°F for about 20-25 minutes.
Melt butter in a saucepan and mix with turmeric and curry powder. Arrange peppers on 4 plates and drizzle with seasoned butter.
