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Stuffed Peppers with Quinoa & Smoked Salmon

Gluten free Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 40 minutes
Energy: 238 kcal / serving

Instructions

  • 1.   Cut the tops off the peppers and remove the seeds. Place them on a baking sheet lined with a non-stick mat, drizzle with oil, season with salt and pepper. Bake for twenty minutes at 200 degrees.
  • 2.   Meanwhile, whisk the egg and then add the yogurt, quinoa, pesto, cumin, and pepper. Mix well. Cut the smoked salmon into strips and add it to the mixture.
  • 3.   Fill the peppers with the stuffing and continue cooking for 20 minutes at 200 degrees.
  • 4.   Instead of peppers, you can stuff round zucchinis or tomatoes.

Ingredients for servings

  • 3 large red bell pepper
  • 110 g of cooked quinoa
  • 100 g of smoked salmon
  • 1 tablespoon of olive oil
  • 1 egg
  • 200 g of greek sheep yogurt
  • 30 g of 30% basil pesto
  • 1 teaspoon of ground cumin

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    238 kcal
    12 %
  • Fat
    9,71 g
    14 %
  • of which saturated
    1,83 g
    9 %
  • Carbohydrates
    20,6 g
    8 %
  • of which sugar
    8,24 g
    9 %
  • Protein
    12,77 g
    26 %
  • Fibers
    6,71 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.