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Tacos

Brief Description

This is a vegetarian version of stuffed peppers. It is always great to have a vegetarian meal at least once per week. The great thing about stuffed peppers is that you can even more left overs in here too, roast it up, display it differently and you have a new recipe for the family.


Capsicums are a great source of vitamin C and Vitamin A. You can use the red or yellow peppers in your dish. Adding the quinoa and beans increases the overall protein of this dish compared to just stuffed with rice or pumpkin. Adding the spinach will boost iron content too. If you can't find sundried tomato pesto, you can use basil pesto too. 

Ingredients

Tacos

Stuffed Peppers

Healthy Recipes

quinoa


1 cup

capsicum


4

water


2 cups

olive oil


2Tb

onion


1/2

crushed garlic


1Tb

zucchini


1

tomato pesto


2Tb

Feta cheese


3/4 cup

spinach


3/4 cup

black beans


200g

frozen corn


1.5 cups

Cook Time

0 hrs : 50m

Difficulty

4/10

Makes / Serves

Nutrition Facts

calories250 kcal
carbs25.00 g
sugar4.00 g
fat5.00 g
protein10.00 g

Directions

  1. Preheat oven to 180 degrees. 
  2. Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed, about 15 minutes. Set aside
  3. Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes. 
  4. Add zucchini, eggplant (optional) and spinach and cook until slightly tender. 
  5. Turn down heat to simmer, mix in tin of black beans and frozen corn 
  6. Stir quinoa into vegetable mixture, add 2Tb sundried tomato pesto and feta cheese. 
  7. Fill capsicums with quinoa-vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminium foil.
  8. Bake in the preheated oven until bell peppers are slightly tender, about 18 minutes. Remove aluminium foil cover. Serve with dollop of sour cream or guacamole and pine nuts on top with a side salad. 

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