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Low-Carb Stuffed Bell Peppers

Recipe taken from the website https://www.instagram.com/p/DLMQbkeiEy8/?img_index=1 Bell pepper madness 🌶️ an easy low-carb recipe that I loved ❤️ without an oven! A gentle steam cooking to avoid opening the oven and preserve the maximum vitamins ❤️. Plus, it's quicker and prevents the formation of harmful inflammatory compounds from the Maillard reaction that we easily see when foods are browned/grilled (yes, I know, it tastes better but not good for health... 😝) Personally, I am using steam cooking more and more 🫧 but I still vary according to my desires and the vegetables for pleasure ☺️. I find that steamed bell pepper is as good as baked 🤗.

Vegetarian Low GI Public
Course: Main course
Preparation time: 45 minutes
Cooking time: 25 minutes
Energy: 260 kcal / serving

Instructions

  • 1.   Cut the tops off the bell peppers and empty the inside. Steam them for 10 minutes, they should be tender.
    Cook the quinoa in water for 12 minutes.
  • 2.   The stuffing: mix the yogurt with crumbled feta, chopped mint, and quinoa. Season with salt and pepper. Fill the bell peppers and continue steaming for 5 minutes.
  • 3.   Serve with a sunny-side-up egg and salad 🥗.

Ingredients for servings

  • 2 large bell pepper
  • 1 sheep yogurt
  • 100 g of feta
  • 8 tablespoon of cooked quinoa
  • 30 leaf of fresh mint
  • 2 eggs
  • 4 leaf of lettuce
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    260 kcal
    13 %
  • Fat
    15,77 g
    23 %
  • of which saturated
    8,32 g
    42 %
  • Carbohydrates
    11,73 g
    5 %
  • of which sugar
    8,91 g
    10 %
  • Protein
    15,11 g
    30 %
  • Fibers
    5,8 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference