Fat-Free Stuffed Peppers

Serves 4:

 2 spring onions

3 garlic cloves

olive oil

100 g quinoa

5 bell peppers

sea salt

ground black pepper

1 sprig thyme

400 g minced beef

100 g gouda, finely grated


  1. Peel and chop both, the spring onions and garlic cloves. Heat a little oil in a pan. Cook a half of onion and garlic for a while, then tip in the quinoa. Pour in 200 ml boiling water. Cover with a lid and simmer over a low heat until all liquid is absorbed and quinoa is fluffy (about 20 minutes).


  1. Clean and dice 1 bell pepper. In a separate pan, heat a good splash of olive oil. Add the remaining onion and garlic. Stir until softened. Stir in the minced beef and diced pepper. Season with salt, black pepper and chopped thyme. Pour in a little water and simmer until tender. Stir in the quinoa and set aside.


  1. Preheat the oven to 180 °C. Use a small knife to cut a wide circle around each bell pepper stem, so you end up with a cap that can be replaced once you've stuffed the peppers. Remove and discard any seeds and membranes from both, the cap and interior. Brush inside and out with oil and transfer onto a baking sheet (cut-side up). Stuff with the beef mixture. Bake for about 15 minutes. Then sprinkle with grated cheese and continue baking for 5 minutes.



Preparation time 60 minutes.

1 serve 1891 kJ/450 kcal.