Deliciously Healthy Stuffed Bell Peppers You’ll Crave!
fromrecipesbylaura.comrecipesbylaura.com/stuffed-bell-peppers
Discover a colorful and nutritious stuffed bell pepper recipe that is gluten-free and vegan, perfect for any meal.
Ingredients
Instructions
Preparation
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish lightly.
Halve the bell peppers, placing them cut side up in the baking dish. Drizzle with olive oil and bake for 10-15 minutes until tender.
Sauté minced garlic in a skillet with the remaining olive oil over medium heat for 1-2 minutes until fragrant.
Mix the cooked quinoa and brown rice into the garlic, seasoning with sea salt and black pepper, and remove from heat.
Stuff each bell pepper with the quinoa mixture and sprinkle with mozzarella cheese. Bake for an additional 6-7 minutes until cheese is melted.
Combine cherry tomatoes, olive oil, lemon juice, garlic powder, and spices in a bowl for the topping. Allow to marinate for 2-3 minutes.
Serve the stuffed peppers warm, drizzling the marinated tomato topping over them.
Nutrition
- Serving Size
- 1 pepper
- Calories
- 250 kcal
- Carbohydrate Content
- 30 g
- Protein Content
- 10 g
- Fat Content
- 10 g
- Saturated Fat Content
- 3 g
- Cholesterol Content
- 15 mg
- Sodium Content
- 300 mg
- Fiber Content
- 5 g
- Sugar Content
- 3 g
- Unsaturated Fat Content
- 6 g
