Low-Sodium Mediterranean Stuffed Bell Peppers

Cook time 1 hr 10 m
Servings

Description

These Mediterranean Stuffed Bell Peppers are not only low in sodium but also packed with nutritious ingredients. They're a filling and healthy supper choice.

Ingredients(11)

2 TBSP extra virgin olive oil
1 TBSP Quinoa
4 whole Bell Peppers
1 pinch Salt & Pepper
1 whole Can chickpeas
0.5 diced Cucumber
1 diced Tomato
0.25 TBSP chopped Parsley
0.25 TBSP chopped Mint
2 TSP Lemon juice
0.5 diced Red onion

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Steps

Step 1

To begin with, preheat your oven to 375°F, or 190°C. Next, cut the bell peppers' tops off with a knife. Remove the seeds and membranes. Then in a large bowl, you will combine the cooked quinoa, the chickpeas, the diced tomatoes, the cucumber, the red onion, the parsley, the mint, the lemon juice, and the olive oil. Make sure to mix well.

Step 2

Then you will season the mixture with a pinch of salt and pepper to taste. Then stuff each bell pepper with the quinoa and chickpea mixture, pressing it down gently. Then place the stuffed bell peppers in a baking dish.

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