EIWITRIJK RECEPT · FASE 2 · DINER

Stuffed peppers with chicken and quinoa

Roasted pepper stuffed with chicken and quinoa, a savoury Phase 2 dinner with moderate carbohydrates.

40 min totaal 1 portie 430 kcal p.p. 39 g protein

Stuffed peppers with chicken and quinoa is a savoury baked dish where sweet and flavour come together beautifully. Sweet peppers are roasted until tender and filled with succulent chicken, a touch of quinoa and passata, topped with a layer of melted mozzarella. A nourishing dinner that looks festive yet fits easily into a protein-rich diet.

For Phase 2, this dish strikes a lovely balance. The quinoa delivers complete plant-based proteins and complex carbohydrates that release gradually, whilst the chicken mince boosts the protein value significantly. This combination of protein, fibre and moderate carbohydrates creates deep satiety that lasts for hours, so you leave the table satisfied and comfortably within the guidelines of this phase.

Lovely served alongside a fresh green salad or a spoonful of Greek yoghurt with herbs as a cool counterpoint to the warm, savoury filling.

Zo maak je het

  1. Preheat the oven to 200 degrees.
  2. Fry the chicken mince with paprika powder in the oil, crumbling it.
  3. Stir through the quinoa and passata and season to taste.
  4. Fill the peppers and sprinkle with mozzarella.
  5. Bake for 22 to 25 minutes until the peppers are soft and golden brown.

Bewaren

Store filled peppers covered in the fridge for up to three days and reheat in the oven or microwave until heated through. They also freeze beautifully for later.

Variatietips

Swap the quinoa for bulgur or couscous, or trade the chicken mince for lean beef mince. A pinch of smoked paprika or chilli adds extra depth to the filling.

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