Stuffed Bell Peppers with Pork and Quinoa
These high-protein stuffed bell peppers filled with seasoned pork loin and quinoa are a delicious and healthy meal ready in under 20 minutes.
5 min
Prep
15 min
Cook
4
Serves
420
Calories
Macros · per serving
34g protein
38g carbs
15g fat
Ingredients
For 4 servings
- 500 g pork loin
- 4 bell pepper
- 1 cup quinoa
- 2 cups chicken broth
- 2 tbsp olive oil
- 1 onion
- 2 clove garlic
- 1 tsp paprika
- 1 tsp cumin
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Rinse the quinoa under cold water, then combine with chicken broth in a pot. Bring to a boil, cover, and reduce to a simmer for about 15 minutes or until liquid is absorbed.
- 3
While quinoa is cooking, halve the bell peppers and remove seeds.
- 4
Heat olive oil in a pan over medium-high heat. Dice the onion and mince the garlic, then add to the pan and sauté until translucent.
- 5
Chop the pork loin into small cubes and add to the pan. Season with paprika, cumin, salt, and black pepper. Cook until the pork is browned and cooked through.
- 6
Mix the cooked quinoa into the pork mixture.
- 7
Place the halved bell peppers in a baking dish and fill each half with the pork and quinoa mixture.
- 8
Bake in the preheated oven for 10 minutes or until the peppers are tender.
- 9
Serve hot and enjoy your meal.
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