Stuffed Peppers

Posted: 16/01/2013 by tribalfitnessbootcamps in General

I LOVE stuffed peppers. They are super easy to make and really healthy. I use quinoa instead of rice to reduce my carbohydrate intake and boost my protein. Obviously you can alter the recipe to suit your own tastes, but here’s what I do:


peppers-assorted2 medium peppers – choice of colour is up to you!
1 cup of quinoa
2 pinches of grated cheese (or blocks of feta)
handful of cherry tomatoes
spinach and rocket leaves
grated carrot (or handful of baton carrots)
handful of sweetcorn
extra virgin olive oil
fresh lemon juice (and zest if possible)
handful of sunflower and pumpkin seeds
mixed herbs

1 – Cut the tops off the peppers, rinse and place on a baking tray in the oven for about 10 minutes until softening.

2 – Add the cup of quinoa to two cups of boiling water and simmer on the hob for about 10 minutes until soft (top tip – look for the spirals unravelling). Leave to stand to soak up any remaining water and fluff with fork. Add herbs and a squeeze of lemon juice to taste.

3 – Heat the sunflower and pumpkin seeds until slightly toasted (or just use straight from the packet).

4 – Prepare side salad of spinach and rocket leaves, with cherry tomatoes, sweetcorn and grated carrot.

5 – Place cooked peppers on the plate and fill them with the quinoa, herb and lemon juice mixture and sprinkle the cheese on top.

6 – Sprinkle the peppers and salad with the toasted (or untoasted) sunflower and pumpkin seeds and add a drizzle of olive oil and squeeze of lemon juice to taste.

This is also good to have as a smaller portion with some white fish.


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