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Quinoa & hummus stuffed pepper with spinach
Quinoa & hummus stuffed pepper with spinach
639kcal Per person
18g Protein
69g Carbs
32g Fat
12g Fiber
Ingredients
- 3 ounces quinoa (84 g)
- 1 bell pepper
- 1 handful spinach (25 g)
- 2 tomatoes
- ¼ red onion
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon oregano, dried (2 g)
- ½ teaspoon paprika (ground spice) (1 g)
- 2 tablespoons hummus (40 g)
Preparing this recipe
- Preheat the oven to 350°F (175°C).
- Cook the quinoa according to the package instructions and set aside.
- Halve the bell pepper, roughly chop the spinach, dice the tomatoes and finely chop the onion.
- Heat the oil in a frying pan. Sauté the onion until translucent, add the tomatoes and cook for 2 minutes. Add the oregano, paprika powder and spinach and cook until the spinach wilts. Then stir in the quinoa.
- Add the hummus and mix everything well. Season with salt and pepper.
- Stuff the two halves of the bell pepper with the quinoa-hummus mixture. If you have extra quinoa, spread it around the peppers in the baking dish. Bake for 17 minutes or until the peppers start to soften.
- Remove from the oven and serve warm.
Requisites:
- Baking dish
Tip van FitChef
1. Delicious with some chili flakes or lemon juice.
2. Add a pinch of cinnamon to the quinoa mixture.
