Description
Bright, colourful, and bursting with flavour—these stuffed bell peppers are the perfect balance of comfort and nutrition. Each pepper is filled with a wholesome blend of protein-rich chickpeas, fibre-packed quinoa, fresh veggies, and a touch of paneer or tofu for that satisfying bite. Lightly spiced and oven-baked to tender perfection, they make for a filling lunch or dinner that supports your wellness goals without compromising on taste.
Ingredients
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4 medium bell peppers (any colour)
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1/2 cup cooked quinoa or brown rice
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1 cup boiled chickpeas (or black beans)
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1/2 cup chopped onions
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1/2 cup chopped tomatoes
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1/2 cup grated low-fat paneer or tofu
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1 tsp olive oil
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2 garlic cloves, minced
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1 tsp cumin powder
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1/2 tsp paprika or red chilli powder
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Salt and pepper to taste
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Fresh coriander or parsley (for garnish)
Instructions
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Preheat oven to 180°C (350°F).
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Cut the tops off bell peppers and remove seeds.
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Heat olive oil in a pan. Sauté garlic and onions until soft.
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Add tomatoes, chickpeas, quinoa, spices, and paneer/tofu. Cook for 5–7 minutes.
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Stuff the bell peppers with this mixture
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Bake for 20–25 minutes until peppers are soft and lightly browned.
Nutrition
- Serving Size: 1
- Calories: 210 kcal
- Fat: 7 g
- Carbohydrates: 26 g
- Protein: 11 g
