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🍽️ Bell Peppers Stuffed with Quinoa and Cottage Cheese

157 kcal · 30 min · 4 servings

Ingredients

• 50 g millet
• 400 g bell peppers (4 bell peppers)
• 1 tsp rapeseed oil
• 2 sprigs rosemary
• 1 clove of garlic
• 200 g cottage cheese (9 % fat)
• 1 tbsp olive oil
• salt
• pepper
• sweet paprika powder
• 2 stalks parsley

Instructions

1. 1. Rinse the quinoa under cold water.
2. 2. Let the quinoa drain well in a sieve.
3. 3. Place the quinoa in a pot.
4. 4. Pour in double the amount of boiling water.
5. 5. Cook the quinoa over medium heat for about 15 minutes.
6. 6. Remove the pot from the heat.
7. 7. Let the quinoa sit covered for 10 minutes to absorb the water.
8. 8. Then allow the quinoa to cool down completely.
9. 9. Cut the bell peppers in half lengthwise.
10. 10. Remove the seeds from the pepper halves.
11. 11. Wash the empty bell pepper halves.
12. 12. Brush the outside of the pepper halves with rapeseed oil.
13. 13. Wash the rosemary.
14. 14. Shake the rosemary dry.
15. 15. Finely chop the rosemary needles.
16. 16. Peel the garlic.
17. 17. Finely chop the garlic as well.
18. 18. Mix the cottage cheese with the cooled quinoa.
19. 19. Add the chopped garlic to the mixture.
20. 20. Add the chopped rosemary to the mixture.
21. 21. Add the olive oil to the mixture.
22. 22. Season the mixture with salt.
23. 23. Season the mixture with pepper.
24. 24. Season the mixture with paprika powder.
25. 25. Fill the bell peppers with the quinoa mixture.
26. 26. Place the stuffed peppers on the preheated grill.
27. 27. Grill the peppers covered for 10 to 15 minutes.
28. 28. Wash the parsley.
29. 29. Shake the parsley dry.
30. 30. Finely chop the parsley leaves.
31. 31. Remove the stuffed bell peppers from the grill.
32. 32. Sprinkle the peppers with the fresh parsley.

Nutrition per serving

• kcal: 157
• Protein: 9 g · Fett/Fat: 5 g · Carbs: 17 g