Stuffed Bell Peppers

Did you know, To increase the protein in peanut butter, Brewer’s yeast can be mixed in it. this is a useful tip for vegetarians.

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    Cottage Cheese 40.0 grams

    Cottage Cheese

    Cumin Seeds 2.0 grams

    Cumin Seeds

    Smoked Paprika 0.5 grams

    Smoked Paprika

    Quinoa 30.0 grams


    Potato 100.0 grams


    Corn Kernels 20.0 grams

    Corn Kernels

    Red Bell Pepper 150.0 grams

    Red Bell Pepper

    Mint Leaves 2.0 grams

    Mint Leaves

    Coriander 2.0 grams


    Basil Pesto by Let's Cook 40.0 grams

    Basil Pesto by Let's Cook

    • Time : 30.0 mins
    • |
    • Calories: 121.0 kcal
    • |
    • Protein : 6.0 g
    • |
    • Fat : 1.0 g
    • |
    • Carb. : 23.0 g
    Preparation of ingredients
    1. Remove the top head of the bell pepper and clean it from inside. Remove the seeds and prepare them like cups for the stuffing.
    2. Peel and cut the potato into cubes for boiling
    3. Chop the coriander and mint leaves
    4. Lightly toast the cumin seeds in a pan and cool
    1. Boil the potatoes in salted water until u can pass a knife or fork easily through it
    2. Boil the quinoa in water, drain once cooked and cool
    3. Mash the boiled potatoes with a fork or your hand in a large mixing bowl
    4. Add the cottage cheese, boiled quinoa, corn kernels, chopped coriander, chopped mint leaves, smoked paprika, toasted cumin seeds, salt and pepper
    5. Mix well with some olive oil and 3/4 th of the basil pesto sauce supplied with the recipe box. Reserve some of the pesto for serving later.
    6. Stuff this mixture in the prepared bell pepper cups
    7. Arrange the bell peppers in a baking tray or pyrex glass tray
    8. Bake in a preheated oven at 180 C for 20 minutes approximately, or until the bell peppers have roasted well
    Remove from the oven and let the stuffed bell pepper rest on the gas top for a few minutes. Arrange in a dinner plate and garnish with some chopped coriander and the pesto sauce. Enjoy the dish while its hot.