Stuffed Bell Peppers

Delicious and vibrant stuffed bell peppers filled with a savory mixture of vegetables and herbs, perfect as an appetizer for any meal.

Ingredients:

• 2 large bell peppers
• 1 cup cooked quinoa
• 1 carrot, diced
• 1 zucchini, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh herbs for garnish

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, heat olive oil and sauté the onion and garlic until translucent.
4. Add the diced carrot and zucchini, cooking until slightly softened.
5. Stir in the cooked quinoa, season with salt and pepper, and mix well.
6. Stuff the mixture into the prepared bell peppers and place them in a baking dish.
7. Bake in the preheated oven for 25-30 minutes, until the peppers are tender.
8. Garnish with fresh herbs before serving.

Summary:

• Calories: 250
• Fat: 10
• Protein: 8
• Carbs: 30
• Potassium: 350
• Magnesium: 50