Stuffed Vegetables
Stuffed vegetables have been a popular dish in Mediterranean and Middle Eastern cuisines for centuries. They are not only delicious but also a great way to use up leftover ingredients and create a wholesome and flavorful meal.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 4 piece Bell Peppers
- 2 piece Zucchini
- 2 piece Eggplant
- 1 piece Onion
- 2 clove Garlic
- 1 cup Cooked Quinoa
- 1 cup Tomato Sauce
- 1 cup Feta Cheese
- 2 tablespoon Fresh Parsley
- 2 tablespoon Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers, zucchini, and eggplants. Remove the seeds and membranes from the bell peppers.
- In a large bowl, mix together the cooked quinoa, chopped onion, minced garlic, tomato sauce, crumbled feta cheese, chopped parsley, olive oil, salt, and black pepper.
- Stuff the bell peppers, zucchini, and eggplants with the quinoa mixture.
- Place the stuffed vegetables in a baking dish and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the vegetables are tender.
- Let the stuffed vegetables rest for 10 minutes before serving.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 35g12%
- Sugars 10g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.