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Main Courses Salads Mediterranean Protein-Rich Dinner Lactose-Free 50 min

mediterranean stuffed bell peppers with spinach and quinoa.

Mediterranean Stuffed Bell Peppers with Spinach and Quinoa — plated and ready to serve
Per serving
Calories 436
Protein 17g
Carbs 37g
Fat 23g
№ 01

ingredients.

  • Ground Beef 50.00 g
  • Spinach 30.00 g
  • Tomato 0.50 pcs
  • Red Bell Pepper 1.00 piece
  • Red Onion 0.50 pcs
  • Garlic 1.00 clove
  • Almond Flour 5.00 g
  • Olive Oil 5.00 ml
  • Black Pepper 0.13 tsp
  • Chili Powder 0.13 tsp
  • Feta Cheese 30.00 g
  • Basil 5.00 g
  • Quinoa 30.00 g
  • Salt 0.13 tsp
№ 02

cook it.

  1. № 01

    Preheat the oven to 375°F (190°C).

  2. № 02

    Cut the tops off the bell peppers and remove the seeds and membranes.

  3. № 03

    In a large skillet, heat olive oil over medium heat.

  4. № 04

    Add the chopped onion and minced garlic, sauté until onion is translucent.

  5. № 05

    Stir in the quinoa, spinach, and diced tomatoes, cooking until spinach is wilted.

  6. № 06

    Mix in the cooked ground beef, season with salt, black pepper, and chili powder.

  7. № 07

    Remove from heat and stir in crumbled feta cheese.

  8. № 08

    Stuff each bell pepper with the quinoa and beef mixture.

  9. № 09

    Place the stuffed peppers in a baking dish and cover with foil.

  10. № 10

    Bake for 25-30 minutes, or until the peppers are tender.

  11. № 11

    Remove foil and bake for an additional 10 minutes for a slightly crispy top.

  12. № 12

    Garnish with fresh basil leaves before serving.

№ 03 — The week around it

cook this once.
plan the rest.

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