Mexican Stuffed Peppers
Vegan, Gluten-free, Low fat
Level
MediumType
Main coursePortions
4 people
Time
30 min
Ingredients
- 4 big bell peppers
- 1 cup of quinoa (uncooked)
- 1/2 cup of sweetcorn
- 1/2 cup of black olives (pitted)
- 1 tsp of dried oregano
- 1 tbsp + 1 tsp of olive oil
- 1 tbsp of tomato paste
- 1 tsp paprika powder
- A few coriander leaves
- A pinch of salt
- A pinch of black pepper
Step 1
Preheat the oven at 200°C.Step 2
Cut off the top of each bell pepper and empty them. Place the 4 peppers in a dish with ½ cup of water at the bottom of the dish. Add a drizzle of olive oil on top of the peppers (if the peppers do not stand upright, cut off the bottom slightly to form a small base – be careful not to pierce the bottom). Bake for 15 minutes at 200°C then remove from the oven and allow to cool.
Step 3
In the meantime, rinse the quinoa and cook in boiling water for 10 minutes. Drain and run under cold water.
Step 4
In a large bowl, add the cooked quinoa, corn, olives, tomato paste, paprika, oregano, salt, pepper and 1 tbsp of olive oil. Combine with a spatula. Fill the peppers with the quinoa mixture and put the dish back in the oven for 10 minutes at 200°C. (Optional: add the grill mode for the last 5 minutes)
Step 5
Serve with a few coriander leaves if you like and enjoy !
Nutritional values per portion :
Ingredients
Kcal
Proteins (g)
Carbs (g)
Fibers (g)
Fats (g)
More Recipes
- QUICK GUIDE FOR CONVERSIONS -
Guide for quantities
1 cup = 240 ml | 1/2 cup = 120 ml | 1/3 cup = 80 ml | 1/4 cup = 60ml
1 tbsp = 15 ml
1 tsp = 5 ml.
No need to convert to grams, just use a measuring glass and fill up to the desired amount.
Guide for Temperatures
Th.1 → 30°C → 85°F
Th.2 → 60°C → 140°F
Th.3 → 90°C → 190°F
Th.4 → 120°C → 250°F
Th.5 → 150°C → 300°F
Th.6 → 180°C → 350°F
Th.7 → 210°C → 410°F
Th.8 → 240°C → 460°F
Th.9 → 270°C → 520°F