EIWITRIJK RECEPT · FASE 2 · DINER

Stuffed Peppers with Mince and Quinoa

Savoury dinner of stuffed peppers with lean mince and a touch of quinoa, completely Phase 2-proof.

40 min totaal 2 porties 380 kcal p.p. 32 g protein

These stuffed peppers with mince and quinoa are a savoury oven dish that fills you up without weighing you down. Juicy peppers come alive with spicy lean beef mince, creamy passata and a modest portion of quinoa, for a protein-rich dinner that fits well with your protein diet.

In Phase 2 you can carefully add a bit more wholegrain, and quinoa is an ideal choice for that. It delivers complete plant-based proteins and slow-release carbs, whilst the lean mince provides a solid protein base. Together they make a satisfying combo dish that stays neatly within the phase and leaves you feeling content for hours.

Lovely with a fresh green salad on the side or a spoonful of herbed lean quark on top. A sprinkle of grated cheese in the final minutes of baking gives a savoury crust.

Zo maak je het

  1. Preheat the oven to 190 degrees and cook the quinoa according to the packet instructions.
  2. Slice the tops off the peppers and remove the seed cores.
  3. Fry the onion and garlic in the olive oil, add the mince and break it up as it cooks.
  4. Stir the passata, Italian herbs and cooked quinoa through the mince and season to taste.
  5. Fill the peppers with the mixture and bake them for 25 minutes in the oven until soft.

Bewaren

Store stuffed peppers covered in the fridge for up to 3 days. They reheat beautifully in the oven or microwave and are also suitable for freezing.

Variatietips

Swap the beef mince for lean chicken mince or a plant-based alternative, and swap the quinoa for bulgur or brown rice. Some chilli flakes give the whole dish a spicy twist.

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