Do you like roasted peppers and are you looking for recipes for a balanced and flavourful meal? Then you’ll definitely enjoy today’s treat. The highlight of the entire dish is the grated cheese, which stretches beautifully after baking. You simply have to try this delight.
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Instructions:
We’ll start by preparing the quinoa, cooking it according to the instructions in salted water. Then we’ll set it aside. In a pan, we’ll fry the finely chopped onion in oil, add ground paprika, chopped tomatoes, chicken breasts from which we’ve drained the juice, and sauté briefly together. Next, we’ll add the cooked quinoa and season with ground pepper and salt. Mix everything together and remove from the heat. We’ll halve the peppers, remove the seeds, and fill them with our mixture. Then, we’ll sprinkle them with coarsely grated cheese and bake at 180°C for about 25–30 minutes.
After taking them out, sprinkle with chopped spring onions and serve.
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| Energy value | 362 kcal |
| Protein | 26 g |
| Carbohydrates | 35 g |
| Fats | 12 g |
| Fibre | 5 g |
If you’re looking for a quick lunch that will fill you up and satisfy your cravings, then this treat is perfect. You can easily include these stuffed peppers in a low-carb diet.
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