Making Thyme for Health · by Sarah Rotavera
Mediterranean Quinoa Stuffed Peppers
NUTRITION · PER SERVING60M COOK
CAL 10%·PRO 21%
CARBS 26G51% OF CAL
7G FIBER0G ADDED6G INTRINSIC13G OTHER6G TOTAL SUGAR
FAT 8G33% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted bell peppers stuffed with a savory blend of quinoa, lentils, spinach, and Mediterranean herbs. A nourishing vegetarian main course for lunch or dinner.
mainmediterraneanbeans🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 10 bell peppers
- 2 cups cooked lentils (1/2 cup uncooked)
- 1 and 1/2 cups cooked quinoa* (1/2 cup uncooked)
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 4 garlic cloves (minced)
- 2 10 ounce bags baby spinach
- 1 14.5 ounce can of fire-roasted tomatoes
- 1/2 cup fresh dill (finely chopped)
- 1/4 cup fresh parsley (finely chopped)
- 1 teaspoon dried oregano
- juice of 1 lemon
- 6 ounces feta cheese
- salt & pepper to taste
At a glance
PER SERVING · TIME 60M
CAL 10%·PRO 21%
CARBS 26G51% OF CAL
7G FIBER0G ADDED6G INTRINSIC13G OTHER6G TOTAL SUGAR
FAT 8G33% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 404mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 876mg
- Calcium
- 175mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 404MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.