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🫑 Closed Provence Pepper Bowl with Quinoa

410 kcal · 45 min · 4 servings

Ingredients

• 4 Stück Large bell peppers (red and yellow)
• 150 g Quinoa (uncooked)
• 200 g Cooked chickpeas (drained)
• 80 g Sun-dried tomatoes in oil
• 15 g Fresh oregano leaves
• 30 ml Olive oil
• 15 ml Balsamic vinegar
• 5 g Salt
• 10 ml Lemon juice

Instructions

1. 1. Wash the bell peppers thoroughly and carefully cut off the top to remove the inside.
2. 2. Remove the seeds and white pith from the inside of the peppers.
3. 3. Cook the quinoa according to package instructions in salted water.
4. 4. Cut the sun-dried tomatoes into thin strips.
5. 5. Wash and dry the oregano.
6. 6. Mix the cooked quinoa with the chickpeas, tomato strips, and oregano in a large bowl.
7. 7. Mix the olive oil, balsamic vinegar, and lemon juice to make a dressing.
8. 8. Pour the dressing over the quinoa mixture and season with salt.
9. 9. Carefully fill the pepper bowls with the quinoa mixture.
10. 10. Place the pepper lids back on the bowls.
11. 11. Place the stuffed peppers in a baking dish with a little water at the bottom.
12. 12. Bake the peppers at 180 degrees Celsius in the oven for 25 minutes.
13. 13. Let the peppers cool for 5 minutes before serving.

Nutrition per serving

• kcal: 410
• Protein: 12 g · Fett/Fat: 16 g · Carbs: 58 g