Baked Quinoa and Cheese Stuffed Peppers | Slimming World Friendly Recipe – Fatgirlskinny.net
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. Perfect for anyone following the Slimming World plan, these stuffed peppers are a delicious way to stay on track towards your wellness goals. Let’s dive into this guilt-free culinary experience that will leave you craving more while staying true to your Slimming World commitment.
Picture this: vibrant Red bell peppers, stuffed to the brim with a delicious Syn free quinoa and cheese filling that’s so good, you won’t believe it’s on the Slimming World plan. It’s like a warm, cheesy hug for your taste buds without a hint of guilt. These peppers aren’t just delicious; they’re your secret weapon on your Slimming World journey. So, if you’re ready to indulge in a dish that’s as comforting as it is nutritious, grab those peppers and let’s get baking!
Why you’ll love this recipe….
- Syn free on the Slimming World plan
- Suitable for vegetarians
- Delicious
- Easy to make
- Low in calories
- Filling and full of flavour
- An impressive starter or main
5 Health Benefits of Eating Quinoa Regularly
Quinoa is often hailed as a superfood due to its numerous health benefits. Here are five key health advantages of including quinoa in your diet:
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Complete Protein Source: Quinoa is rich in all nine essential amino acids, making it a complete protein source. This is particularly beneficial for vegetarians and vegans who may have difficulty obtaining all essential amino acids from plant-based foods alone. Protein is essential for muscle repair, growth, and overall body function.
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High in Nutrients: Quinoa is packed with essential vitamins and minerals, including magnesium, potassium, iron, and B vitamins. These nutrients play vital roles in maintaining healthy bones, muscles, and cardiovascular health, as well as supporting energy production and immune function.
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Rich in Fibre: Quinoa is an excellent source of dietary fibre, which aids digestion, helps regulate blood sugar levels, and promotes a feeling of fullness, making it beneficial for weight management. High-fibre diets are also associated with a reduced risk of various chronic diseases.
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Gluten-Free: Quinoa is naturally gluten-free, making it a safe and nutritious option for individuals with celiac disease or gluten sensitivity. It can be used as a versatile substitute for grains like wheat, barley, or rye in a variety of recipes.
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Antioxidant Properties: Quinoa contains a range of antioxidants, such as quercetin and kaempferol, which have anti-inflammatory and disease-fighting properties. Consuming antioxidants can help protect cells from oxidative damage and reduce the risk of chronic diseases, including heart disease and certain types of cancer.
Incorporating quinoa into your diet can be a delicious and nutritious way to reap these health benefits and enhance your overall well-being.
Batch Cook – Storage Information
- Fridge: Allow to cool before placing in an airtight container. This pasta will keep in the fridge for up to 3-4 days.
- Reheat: When you’re ready to enjoy the leftovers, you can reheat the stuffed peppers in the microwave or oven until they are heated through.
- Freezer: Allow to cool before placing in an airtight container. This pasta will keep in the freezer for up to 3 months. Allow to defrost before reheating.
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Baked Quinoa and Cheese Stuffed Peppers
- 4 Large Bell Pepper [Red works best]
- 200g Quinoa [Rinsed, Drained]
- 500ml Vegetable Stock
- 200g Chopped Tomatoes, Canned
- 160g Reduced Fat Cheddar Cheese [Grated]
- 1 Small Onion [Diced]
- 2 Garlic Cloves [Crushed]
- 1 tsp Medium Chilli Powder
- 1 tsp Paprika
- Pinch Salt
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Preheat the Oven:Preheat your oven to 200°C/180°C Fan/375°F/Gas 6
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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.
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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.
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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.
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Stuff the Peppers:Carefully stuff each red bell pepper with the quinoa mixture, pressing down gently to pack the filling.
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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.
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