A key summer vegetable, peppers can be found on the shelves from June to September, and even in October depending on the year and the place of cultivation. In addition to its summer colours, the pepper is the vegetable with the highest vitamin C content.
Although eaten as a vegetable, the pepper is actually a fruit from a botanical point of view. Its colour changes as it ripens. It is green when picked before ripening. Left on the plant, it will turn yellow, then red.
In this recipe, we use the ripest pepper. This beautiful red colour ensures that we get our fill of antioxidants.
Cook the rice and quinoa according to the instructions on the packet. Set aside
Wash the two peppers. Cut them in half lengthwise and remove the seeds.
Rinse and drain the corn
In a lightly greased pan, fry the chopped onion with a little water. Once the water has evaporated, add the minced meat (veggie option: 1 block of smoked tofu cut into cubes) and cook for approx. 5-7 minutes over medium heat
Add 2 tablespoons of soy sauce and stir. Once the meat is cooked, remove from the heat
Prepare the stuffing for the peppers: Put 1 portion of cooked rice and 1 portion of cooked quinoa in a container. Add the corn, 1 tablespoon of pumpkin seeds, the cooked minced meat and mix
In an ovenproof dish, pour a little water in the bottom, place the 4 half peppers filled with the stuffing. Then place in the oven at 200°C for 40 minutes
Remove from the oven and leave to cool for a few minutes.
Before serving, add a little feta and coriander on top and enjoy!
Je m’appelle Noémie, j’ai 31 ans et je suis nutritionniste diplômée.
Dans mon quotidien, j'aide des personnes comme vous qui ont une vie bien occupée et qui souhaitent atteindre des objectifs physiques et alimentaires.
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