![Stuffed Peppers with Herbed Quinoa Stuffed Peppers with Herbed Quinoa](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/037F4E78-ED50-41DE-87B0-F767071A498E/Derivates/6A51113F-7B43-45C8-9FBB-375602457AD8.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 30 g vegetarian hard cheese, cut in pieces (3 cm)
- 8 sprigs fresh mixed herbs (e.g. rosemary, sage, thyme), leaves only, plus extra roughly chopped for garnishing
- 1500 g water
- 150 g quinoa, rinsed and drained
- 2 garlic cloves
- 1 onion (approx. 150 g), quartered
- 20 g sun-dried tomatoes, drained
- 1 Tbsp olive oil
- 15 pitted black olives, sliced
- 1 Tbsp pickled capers, drained
- 40 g toasted pine nuts
- ¼ tsp fine sea salt, or to taste
- ¼ tsp ground black pepper, or to taste
- 6 mixed peppers (small-medium), tops removed and deseeded
- Nutrition
- per 1 portion
- Calories
- 1033 kJ / 246 kcal
- Protein
- 8.3 g
- Carbohydrates
- 21.6 g
- Fat
- 13 g
- Fiber
- 5.2 g
Alternative recipes
Mushroom Stroganoff
30min
Black Bean and Sun-dried Tomato Dip
30min
Stuffed Courgettes - Zucchine farcite
1h
Mexican Quinoa Stuffed Aubergine
1h
Polenta with Ratatouille
1h 20min
Vegetable Stroganoff
30min
Rice Salad with Eggs and Tuna
1h
Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce
45min
Apricot, Hazelnut and Feta Couscous with Mixed Vegetables
1h 15min
Stuffed Butternut Squash with Feta
1h 50min
Millet Salad with Lentils and Pomegranate
2h 35min
Warm Salad with Lentils, Cauliflower and Beans
30min