We prefer light lunches with easy preparation, great taste and balanced nutritional values. And what about you? Are you on our team? Then baked peppers stuffed with quinoa and parmesan crust will be the right choice for you! Let´s prepare this delicious perfection together!
Ingredients:
- 50 g of quinoa
- 3 larger peppers (red, orange, yellow)
- 150 g of sliced canned tomatoes
- 100 g of cherry tomatoes
- 50 g of red lentils
- 1 pack of basil tofu
- 50 g of parmesan
- 1 handful of fresh parsley
- ½ tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of sweet ground pepper
- salt and ground black pepper to taste
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Preparation:
First of all, we soak the lentils in the water for at least 1 hour, so then it all boils faster. Then we cook it together with quinoa until soft. Meanwhile, fry the roughly grated tofu in olive oil until golden. Then we add finely chopped cherry tomatoes and canned tomatoes to it, briefly fry everything together and put it out of the flame. Tofu and tomatoes are mixed with boiled lentils, quinoa, finely chopped parsley, caraway seeds, ground pepper, salt and spices depending on your taste.
We prepare the peppers, cut them in half, remove their kernels and fill with the prepared mixture. Finally, sprinkle the peppers with grated parmesan cheese and bake them until golden at 180°C for about 20 minutes. They are best served immediately after baking with fresh vegetable salad.
| NUTRITIONAL VALUES | OF 1 PORTION (ALTOGETHER 3 PORTIONS) |
|---|---|
| Calories | 293 |
| Proteins | 21 g |
| Carbohydrates | 28 g |
| Fats | 10 g |
We believe that you will enjoy this recipe of baked stuffed peppers just like us. If you think that your friends should not miss this recipe, make sure to share it with them.
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