Shrimp Stuffed Bell Peppers
Juicy shrimp mixed with quinoa and vegetables, stuffed into sweet bell peppers for a high-protein, low-calorie meal that's ready in just 20 minutes.
10 min
Prep
10 min
Cook
4
Serves
350
Calories
Macros · per serving
32g protein
40g carbs
6g fat
Ingredients
For 4 servings
- 500 g shrimp
- 4 bell pepper
- 1 cup quinoa
- 2 cups frozen mixed vegetables
- 1 tbsp olive oil
- 2 cloves garlic
- 2 tbsp lemon juice
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook quinoa according to package instructions.
- 3
While quinoa is cooking, halve the bell peppers and remove seeds.
- 4
In a large pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- 5
Add shrimp to the pan and cook until pink and opaque, about 3-4 minutes.
- 6
Stir in the mixed vegetables and cooked quinoa, cooking until vegetables are heated through.
- 7
Add lemon juice, salt, and black pepper to the shrimp mixture, stirring well to combine.
- 8
Stuff the bell pepper halves with the shrimp and quinoa mixture.
- 9
Place stuffed peppers in a baking dish and bake in the preheated oven for 10 minutes.
- 10
Serve warm, garnished with additional lemon juice if desired.
Cook it this week.
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