Unlock the doors to this Syn Free Baked Quinoa and Cheese Stuffed Peppers recipe. These vibrant gems are not only a feast for the eyes but also a wholesome delight for your weight loss journey. Packed with nutritious ingredients and tantalising flavours, this dish showcases how eating well can be both satisfying and figure-friendly.Nutritional InformationSlimming World: Syn Free (Using 1 healthy extra A portion per serving)Weight Watchers: Coming SoonCalories: 325 Per Serving
Course Appetizer, Lunch, Main Course, Side Dish
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Servings 4
Ingredients
4Large Bell Pepper[Red works best]
200gQuinoa[Rinsed, Drained]
500mlVegetable Stock
200gChopped Tomatoes, Canned
160gReduced Fat Cheddar Cheese[Grated]
1Small Onion[Diced]
2Garlic Cloves[Crushed]
1tspMedium Chilli Powder
1tspPaprika
PinchSalt
Instructions
Preheat the Oven:Preheat your oven to 200°C/180°C Fan/375°F/Gas 6
Prepare the Quinoa:In a medium-sized saucepan, bring the vegetable stock to a boil.Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.Remove from heat and fluff with a fork.
Prepare the Bell Peppers:While the quinoa is cooking, cut the tops off the red bell peppers and remove the seeds and membranes. Rinse them thoroughly.If the peppers don't stand upright, slice a small portion off the bottoms to create a flat base.
Prepare the Filling:In a large mixing bowl, combine the cooked quinoa, chopped tomatoes, diced onion, garlic, chilli powder, paprika and salt. Mix until well combined.
Stuff the Peppers:Carefully stuff each red bell pepper with the quinoa mixture, pressing down gently to pack the filling.
Bake:Place the stuffed peppers upright in a baking dish. Cover the dish with foil.Bake in the preheated oven for about 30-35 minutes.Halfway through cooking, remove and sprinkle with grated cheese. Lay flat, keep uncovered and return to the oven.