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    Roasted Peppers with Quinoa & Feta

    Inspired by our traditional stuffed vegetables “gemista”, these stuffed peppers with quinoa and feta are a summery, delicious and very nutritious dish, suitable for those who avoid gluten. It contains many nutrients, and you will find it out reading the recipe.

    I used red and orange peppers. It goes without saying that you can make it with whatever color you want. Besides, peppers are one of the most nutrient-dense vegetables, when it comes to vitamin C and beta-carotene (also known as provitamin A). The redder the pepper the more beta-carotene it contains. This delicious dish is a mix of protein, fiber, iron, calcium,  monounsaturated fats and as I already said, vitamin C and A. Take a look at the nutrition facts table below.

     Although this recipe does not involve any sauce, the dish is not at all dry. If you are not the type of quinoa make them with rice. I’m sure you will love them!

    Roasted Peppers with Quinoa & Feta
    Serves 4
    This delicious dish is a mix of protein, fiber, iron, calcium, monounsaturated fats, vitamin A & C.
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    Prep Time
    20 min
    Cook Time
    30 min
    Total Time
    50 min
    Prep Time
    20 min
    Cook Time
    30 min
    Total Time
    50 min
    411 calories
    50 g
    17 g
    19 g
    16 g
    4 g
    461 g
    467 g
    8 g
    0 g
    13 g
    Nutrition Facts
    Serving Size
    461g
    Servings
    4
    Amount Per Serving
    Calories 411
    Calories from Fat 164
    % Daily Value *
    Total Fat 19g
    29%
    Saturated Fat 4g
    22%
    Trans Fat 0g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 9g
    Cholesterol 17mg
    6%
    Sodium 467mg
    19%
    Total Carbohydrates 50g
    17%
    Dietary Fiber 9g
    35%
    Sugars 8g
    Protein 16g
    Vitamin A
    150%
    Vitamin C
    609%
    Calcium
    28%
    Iron
    33%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Ingredients
    1. • 4 large bell peppers
    2. • ¾ cup quinoa
    3. • 1 ½ cup of water
    4. • ¼ teaspoon of salt
    5. • ½ cup slivered almonds, roasted
    6. • 1 tablespoon of olive oil
    7. • 1 medium onion, finely chopped
    8. • 2 large cloves of garlic, finely chopped
    9. • 300 g baby spinach (or tender leaves of spinach without the stalks)
    10. • ¼ cup raisins
    11. • ½ cup crumbled feta cheese (plus 1/3 cup for garnish)
    12. • ½ teaspoon mixture of dry basil, oregano, thyme, rosemary, mint
    13. • salt, pepper
    Instructions
    1. Preheat the oven to 220 ° C.
    2. Cut the peppers lengthwise into two pieces and seed them. Place them in a baking pan and roast, uncovered, for about 15 minutes. Remove them from oven and set aside.
    3. Meanwhile, rinse quinoa under running water thoroughly . Put 1 ½ cup of water and salt to boil and add quinoa. Lower the heat and let it simmer for about 15 minutes, until water is absorbed. Uncover and set aside.
    4. In a medium pot, heat olive oil to moderate heat. Add the onion and saute, stirring, until golden brown. Stir in the garlic.
    5. Add the spinach and cook, stirring, for about 5 minutes until wilted and liquid is evaporated.
    6. Remove from heat and add the feta, raisins, roasted almonds, quinoa, herbs, a bit of salt and pepper. Stir.
    7. Spoon the stuffing in the peppers and garnish with the remaining feta.
    8. Add ½ cup of water in the baking dish and roast the peppers, at 220o C, for about 15 minutes, until the feta browns lightly.
    beta
    calories
    411
    fat
    19g
    protein
    16g
    carbs
    50g
    more
    The Healthy Cook https://thehealthycook.gr/
    If you would like to see some more quinoa recipes, click here.

     

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